Poires Alma (Pears Poached in Port Syrup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- 1 litre water
- 2 1/2 décilitres Port
- 250 grammes sugar
- Orange zest
- Pralin
- Crème Chantilly
Instructions
- Make a light syrup with one litre of water, 2 and a half décilitres of Port, 250 grammes of sugar and blanched chopped orange zest.
- Peel the pears and poach them in this syrup.
- Cool them and arrange them in a timbale.
- Sprinkle with powdered pralin and serve a crème Chantilly at the same time.