4687 Poires Marquise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the pears in vanilla-flavoured syrup; drain them well and allow to cool. When quite cold, coat them several times with fairly thick redcurrant jelly and immediately sprinkle with toasted nibbed almonds.

Arrange the pears on a Pouding Diplomate made in a shallow mould and turned out on a round dish. Surround the pudding with neatly cut triangles of apple jelly.

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