Poires Bourdaloue (Pears Bourdaloue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pears
- vanilla syrup
Instructions
- Halve medium pears, or cut large ones into well-trimmed quarters.
- Cook them in a vanilla syrup.
- Finish exactly as for the Abricots Bourdaloue, to which the observation printed there also applies.