234 Pears Dijonnaise

Preparation info

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Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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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.