Stéphane Reynaud

Poires et Fruits Rouges

Pear and Berry

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pears 6
  • Raspberries 150 g
  • Strawberries 150

Method

  1. Peel the pears and cut them into quarters and core.
  2. Cook them in a saucepan with a little water, then add all of the berries, the sugar and the juice from the lemon. Stew, purée and serve chilled.