Poires à la Bordelaise

Name: Poires à la Bordelaise (Pears with Almond Cream)
Cuisine: French
Ingredients: 2 tablespoons pear liqueur or Kirsch; 6 egg yolks; ¼ cup ground almonds; ¼ teaspoon salt; 2 cups red Bordeaux wine; Dash salt; 1 (1-inch) stick cinnamon; ¼ cup sugar; 3 ripe pears; ½ cup sugar; 6 tablespoons flour; Sweetened whipped cream to decorate; ¼ cup crème fraîche or whipping cream; 1½ cups whole milk; 1 (2-inch) piece vanilla bean, or 2 teaspoons vanilla; 2 tablespoons butter (guess at it)

Pears with Almond Cream

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

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

Europe
France
Bordeaux
Dessert
Vegetarian
Mediterranean

Method

Put wine, cinnamon, sugar, and salt into an enameled pan just large enough to hold the pears. Bring to a boil.
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