Poires Félicia

Ingredients

• vanilla-flavoured syrup
• pink syrup
• Viennese cream
• crushed, red pralines

Method

1. 1

   Poach some quartered William pears in vanilla-flavoured syrup and let them cool.

2. 2

   Cook also, in a pink syrup, some very small halved pears.

3. 3

   Dish the quarters in the middle of a border of Viennese cream laid out upon a dish.

4. 4

   Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red pralines.

5. 5

   Surround the cream border with the pink half-pears.

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 FELICIA Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears. Dish the quarters in the middle of a border of Viennese cream (No. 2641) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red pralines

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