Poires à la Bordelaise

Pears with Almond Cream

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 cups red Bordeaux wine
  • 1 (1-inch) stick cinnamon


  1. Put wine, cinnamon, sugar, and salt into an enameled pan just large enough to hold the pears. Bring to a boil.
  2. Cut pears in half. Peel and core. Add to the hot wine. Reduce heat. Simmer about 15 minutes, or until pears are translucent. Ripeness of the pears will determine the cooking time. When done, remove from heat and let pears stand in the hot liquid for