Madeleine Kamman

Pear Torte

Pâté de Vogue

Preparation info
  • Yield

    6 to 8

    servings.
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This specialty of the Lyon area has penetrated some of the villages of the Savoie, in the area of the Chautagne vineyards, where I bought one (made with lard) quite a few years back during the yearly village celebration. Here is my own version.

Ingredients

  • 8 large Bose pears, not too ripe, unpeeled
  • 2 tablespoons butter
  • ½ cup

Method

Cut the pears in half, core them, and slice them lengthwise ¼ inch thick. Heat the butter in a sauté pan; sauté the pears until they start browning. Add the sugar, the pinch of salt, and the wines mixed in successive small additions until the pears are well coated with a nice sugar glaze. Add the cloves.

Cut the pastry in half. Butter a 9-inch porcelain quiche pan. Roll out half the pas