Pouding de tapioca aux poires, sauce a la groseille

Name: Pouding de tapioca aux poires, sauce a la groseille (Tapioca pudding with pears, kirsch, and red-currant sauce)
Yield: For 6 to 8
Cuisine: French
Ingredients: 1 teaspoon cinnamon; 1 cup (200 g) granulated sugar; 2 cups (½ L) red wine; ½ cup (1 dL) imported kirsch or Poire William (pear brandy); ½ cup (1 dL) red-currant jelly; 2 teaspoons vanilla extract; ⅓ cup (70 g) quick-cooking tapioca; 2 ripe pears; 1½ cups (3½ dL) milk; Pinch of salt; ½ cup (1 dL) imported kirsch or Poire William (pear brandy); 5 tablespoons (70 g) unsalted butter at room temperature; 4 eggs, separated

Tapioca pudding with pears, kirsch, and red-currant sauce

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 cups (½ L) red wine
1 cup (200 g

Europe
France
Dinner
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

Butter the soufflé dish generously. Bring the wine, ½ cup (100 g) of the sugar, and the cinnamon to a simmer in a medium-sized saucepan. Peel and quarter the pears, remove the cores, then slice the quarter