Poires Belle Dijonnaise

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

A summer sweet from the famous restaurant Racouchot in Dijon. Take some fine pears, peel them and cook them in water and sugar (flavoured with half a vanilla pod) till they are soft. Prepare also a cream ice flavoured with fresh black currants and a purée of fresh raspberries. Put a layer of ice in a serving dish, dispose the pears on it, cover them with the raspberry purée and sprinkle with chopped grilled almonds. Fresh fruit, of course, is necessary.