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Dome pears


Ingredients:6 people
  • pears
    2 kg
  • water
    1 liter
  • sugar
    200 g
  • vanilla
    1 pod
  • milk
    1/8
  • egg yolks
    2
  • gelatin
    3 sheets (3 g)
  • kirsch
    1 liqueur glass
  • angelic


Preparation:
  • 1


Difficulty:[usr 2]

Peel and cut pears in half, preferably well elongated. Prepare a syrup with the water, sugar and vanilla.

Poach the pears in the boiling syrup for 5 minutes. Drain the fruit.

Make a custard. Mix the gelatin previously soaked in cold water with the hot cream.

Before completely cooling, stir in the whipped cream and 1 liqueur glass of kirsch or pear liqueur.

In a deep salad bowl with a narrow base, place a reconstituted pear upright. On the sides, place the half-pears side by side, tightly packed, tail side down. Fill the center with the rest of the fruit.

In a large salad bowl, you can put a second layer of pears.

Pour the cream which during the preparation of the dish will have taken consistency while cooling. Chill for at least 2 hours.

Unmold and garnish each pear with 2 angelica sticks.

Dome pears

Source:Les Bons Desserts. Baudoin