Poires Régence (Fried Stuffed Pears Régence)

Ingredients

• pears
• vanilla syrup
• Riz à Entremets
• crème frangipane
• candied fruit in fine salpicon
• very fine breadcrumbs (and the egg-and-crumb coating à l'anglaise)
• angelica
• apricot sauce flavoured with kirsch

Instructions

1. Turn the pears and cook them whole in a vanilla syrup, then leave them to cool in the syrup.
2. When quite cold, cut them in two lengthwise and hollow out each half slightly.
3. Mix Riz à Entremets with a quarter of its weight of crème frangipane and a fine salpicon of fruit macerated in kirsch.
4. Fill the cavities with this mixture and put the halves back together.
5. Breadcrumb the reformed pears à l'anglaise, using very fine breadcrumbs.
6. Fry them at the moment of serving.
7. As they come out of the fat, stick a stalk of angelica into each.
8. Dress them on a napkin and serve an apricot sauce flavoured with kirsch separately.