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Pear Crusts

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Ingredients
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Directions

Rather poor-quality pears may be used for this recipe, even unripe ones.
Peel 1 lb.
of pears, core and quarter them, and just cover them with a little water and sugar.
Cover, and simmer for about 30 minutes.
Take out and drain.
Put 3 tablespoonfuls of butter mixed with the same quantity of flour into a saucepan; stir in the liquid in which you cooked the pears; when the sauce has thickened add the pears themselves and—optional—2 tablespoonfuls of rum.
Simmer over a gentle heat for 15 minutes.
Spread this on 4 sponge fingers or pieces of toast.
Serve either warm or hot.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Servings: 
4

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