Salade de Poires

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some fine pears really ripe, peel them and cut them in thin quarters; dispose them in the serving dish and sprinkle them all over with castor sugar, powdered cinnamon and either rum or brandy. This should be prepared one hour before serving and kept in a very cold place.