Alma Lach

Poires Melba

Vanilla Ice Cream with Pear Halves

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

With a sharp knife and a melon baller, core 6 whole pears from the blossom end. Once cores are removed, then peel pears. Leave the stems attached. Cook in <