Poires au Four

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

Pears are very good done in this simple way: but you want eating and not cooking pears; on the other hand, they need not be quite ripe. Prick the skin here and there, put the pears in a fireproof dish with water and claret mixed in equal parts, a vanilla pod and a handful of sugar. There should be enough sugar so that finally the liquid has reduced to a syrupy consistency. Cook them slowly in a moderate oven. This is usually served cold.

In the south-western parts of France, where most houses have no oven (all the roasting being done on a spit), the pears are usually sent to the baker, who puts them in the oven after the bread has been baked; this is the kind of temperature to be aimed at, that is to say, in a gas oven the gas should be turned on full for some time, then reduced to very little during the process of cooking.