Poires au Rhum (Pears in Rum Syrup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Syrup (from cooking the pears)
- Arrowroot
- Pink colouring
- Rum
Instructions
- Cook the pears in compote and arrange them in a timbale.
- Thicken the cooking syrup with arrowroot.
- Colour it lightly pink and flavour it with rum.
- Pour it over the pears and cool.