Poires Au Rhum
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 AU RHUM Stew the pears and set them in a timbale. Thicken the syrup with arrowroot, colour it faintly with pink ; flavour it with rum ; pour it over the pears, and let them cool. N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table. 2718—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
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