Poire Vefour

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 4-6 ripe fresh pears
    • vanilla syrup (¾ pint water, ½

    Method

    To prepare pears: peel and core pears; slice in half and poach in a light syrup to which you have added plenty of vanilla. Allow to cool

    Pastry Cream

    Combine sugar, flour and cornflour in the top of a double saucepan. Stir in milk and cook over direct heat, stirring all the time, until mixture comes to a boil Boil for 1 minute. Beat egg yolks slight