Poires en Croûte

Pears on buttered toast

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

A simple, elegant pudding that can be made with other fruit. When timing the cooking, be prepared for variation as different breads will brown at different speeds. Luckily it’s a dish that can wait in a very low oven.


  • 6 small ripe Williams or Comice pears
  • juice of a large lemon
  • 6 x 10


Preheat the oven. Peel, core and slice the pears. Sprinkle them as you go with lemon juice both to prevent discoloration and to bring out their flavour.

Dip the slices of brioche or bread in warm clarified butter and place them on a baking sheet or, better still, in an ovenproo