Fruits poches en poncho

Name: Fruits poches en poncho (Apples and pears poached in maple syrup and bourbon and cloaked in pastry)
Cuisine: French
Ingredients: 1 egg plus 1 teaspoon water, lightly beaten with a fork; 3 cups (¾ L) maple syrup; 1 cup (¼ L) bourbon; 1 recipe pâte sublime; 1 egg plus 1 teaspoon water, lightly beaten with a fork; 3 juicy, ripe pears–Comice or Bartlett–with stems, if possible; 3 juicy, ripe pears–Comice or Bartlett–with stems, if possible; 3 juicy, ripe pears–Comice or Bartlett–with stems, if possible; 3 juicy, ripe pears–Comice or Bartlett–with stems, if possible; 3 tasty apples–Golden Delicious, pippin, Granny Smith, etc.; 3 tasty apples–Golden Delicious, pippin, Granny Smith, etc.; 3 tasty apples–Golden Delicious, pippin, Granny Smith, etc.; 3 tasty apples–Golden Delicious, pippin, Granny Smith, etc.

Apples and pears poached in maple syrup and bourbon and cloaked in pastry

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

3 juicy, ripe pears–Comice or Bartlett–with stems, if possible
3 tasty apples–Golden Delicious

Europe
France
Dessert
Supper
Vegetarian

Method

Peel the pears and apples, taking care not to disturb the stems; core, the fruit carefully from the bottom and trim slightly, if necessary, to help them sit flat. Bring the maple syrup and the bourbon to a simmer in a medium-sized saucepan. Poach first the pears, and then the apples, for 4 to 8 minutes, turning and basting them with the syrup until they are beginning to be tender when pierced w