OUR COOKING RECIPES

Pears Bourdaloue

Ingredients: - 4 Poached Pears - 100 g caster sugar - 100 g butter - 100 g ground almonds - 2 eggs - Meringue (400 g sugar + 200g of egg whites) Preparation: Poach the pears in a syrup and let cool. Prepare the almond cream: Place the butter in a bowl and work with a whisk (or wooden spoon) so that it becomes soft (do not melt). The butter should be the consistency of cream. Add sugar and mix in equal quantities. Then add 2 eggs and then the ground almonds. Mix to obtain a homogeneous almond cream and pears stuffed with this mixture. Prepare the meringue and have small domes over the pears. Accord wine: Gewurztraminer Late Harvest