234 Pears Dijonnaise

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Pears 4 large 4 large 4 large
Raspberries 10 oz. frozen or cups fresh 10 oz. 300 grams
Black currants 2 cups 15 oz. 450 grams
Lemon juice 1 tsp. 1 tsp. 4 milliliters
Heavy cream ¾ cup 6 fl. oz. 150 milliliters
Syrup:
Water 5 cups 2 pints 1 liter
Granulated sugar 1 cup ½ lb. 240 grams
Vanilla bean 1 1 1

Method

Method of Preparation

Cut pears in half (without removing stalk) and remove core with a melon bailer. Make syrup by bringing water, sugar, and vanilla bean to the boil and boiling 5 minutes. Poach pear halves in syrup. Allow to cool in syrup. If using tinned black currants and raspberries drain off syrup. Whip cream stiffly.

Method of Cookery

  1. Remove cooled pear halves from syrup and place in serving dishes.
  2. Mix raspberries and black currants and purée. Add the lemon juice. Place purée on the heat to thicken and reduce (about 5 minutes). Allow to cool.
  3. Spoon purée over pear halves and garnish with whipped cream.