Poires Marquise (Glazed Pears on a Pudding Diplomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pears
- Vanilla syrup
- Redcurrant jelly with raspberry
- Chopped pralined almonds
- Pudding diplomate
- Apple jelly
Instructions
- Cook the pears in a vanilla syrup, drain them and let them cool.
- When quite cold, coat them several times with very stiff raspberry-flavoured redcurrant jelly and sprinkle them at once with chopped pralined almonds.
- Make a Pudding diplomate in a manqué mould and turn it out onto a round dish.
- Arrange the pears on the pudding.
- Surround its base with a border of apple-jelly croûtons cut in the shape of saw teeth.