Poires à la Parisienne (Pears Parisienne)

Ingredients

• génoise
• kirsch syrup
• vanilla rice
• pear halves
• ordinary meringue
• apricot syrup
• cerises mi-sucre

Instructions

1. Bake a génoise base in a flan ring.
2. When it is nearly cold, soak it with kirsch syrup.
3. Set a small dome of vanilla rice in the middle of the base.
4. Stand pear halves cooked in syrup upright around the dome.
5. Frame them with a border of ordinary meringue piped through a medium fluted tube, and pipe a rosette of the same meringue on top of the dome.
6. Colour the meringue in a slow oven.
7. On taking the dish out, brush the pears with slightly reduced apricot syrup to glaze them.
8. Surround with a crown of cerises mi-sucre.