Poires Belle Dijonnaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 4 ripe pears
  • 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.