4690 Poires Pralinées

Method

Poach the pears in the usual manner and allow them to cool.

Arrange them in a timbale and coat with Frangipane Cream softened with the addition of a little ordinary cream.

Place a nicely moulded tablespoon of Crème Chantilly between each pear and sprinkle the whole with coarsely crushed almond Pralin.

Serve accompanied with either hot or cold Chocolate Sauce.

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