4749 Glace aux Poires

Pear Ice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel the pears and remove the pips. Pound the flesh with 500 g (1 lb 2 oz) caster sugar per 500 g (1 lb 2 oz) fruit. Add the juice of 1 lemon per 500 g (1 lb 2 oz) pears. Pass the purée through a sieve and add sufficient filtered water to bring the mixture to 22°.