Poires en Croûte

Name: Poires en Croûte (Pears on buttered toast)
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Cuisine: French
Ingredients: juice of a large lemon; Clarified Butter; 6 x 10 cm (4-inch) rounds of brioche or milk loaf, cut 1 cm (a good ¼-inch) thick; 6 small ripe Williams or Comice pears; caster sugar

Pears on buttered toast

Preparation info

Serves
6

Difficulty
Easy
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.

Ingredients

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

Europe
France
Dessert
Normandy
Mediterranean
Vegetarian

Method

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