Pear Coulis

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Peel and core pears and rub the cut sides with half a lemon. Poach them in a sugar syrup (equal parts sugar and water by weight) until they are soft. Purée them in a food processor and strain. Sweeten the purée with the syrup used for poaching.