Poires Mary Garden (Pears on Sauce Melba with Cherries)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Syrup
- Sauce Melba
- Half-sugared cherries
- Crème Chantilly
Instructions
- Cook the pears in syrup and cool them.
- Soften half-sugared cherries in tepid water for a few minutes and add them to a sauce Melba.
- Arrange the pears in a timbale on this sauce.
- Decorate the pears with crème Chantilly.