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Poires Belle Dijonnaise
- Serves
4
- Difficulty
Easy
Published 1963
Ingredients
4 - vanilla syrup
- vanilla ice cream
- blackcurrant jelly
1-2
Method
Peel, core and halve pears. Poach lightly in vanilla syrup. Cool in syrup and then put in refrigerator until ready to use.
Just before serving, spoon slightly softened vanilla ice cream into a chilled serving bowl; arrange halved poached pears on this bed and cover pears with blackcurrant jelly thinned with Kirsch. Decorate with crystallised violets.
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