Poires A La Reine Emma

Ingredients

• Flamri preparation
• vanilla-flavoured syrup
• Frangipan cream
• crushed, dry macaroons
• very stiff Chantilly cream
• candied fruit
• Kirsch-flavoured apricot sauce

Method

1. 1

   Mould a Flamri preparation in a border-mould decorated with candied fruit.

2. 2

   Poach and cool, then turn out on a round dish.

3. 3

   Set a pyramid of quartered pears stewed in vanilla syrup in the middle, coat with Frangipan cream mixed with crushed macaroons and Chantilly cream.

4. 4

   Decorate with Chantilly cream and serve Kirsch-flavoured apricot sauce separately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 446. The excerpt below is the record exactly as published.

POIRES A LA REINE EMMA Mould a Flamri preparation in an even border-mould, decor- ated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish. In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup ; coat the quarters with Frangipan cream, 782 GUIDE TO MODERN COOKERY combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream. Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce

Cook this with the app: pantry check, scaling, and the assistant.