Recipes > Desserts > Pears a l'Allemande

Pears a l'Allemande


  • 6 to 8 pears
  • water
  • sugar
  • 2 ounces of butter
  • yolk of an egg
  • 1/2 ounce of gelatine


Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatine to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set. The syrup may be coloured with a little prepared cochineal, which would very much improve the appearance of the dish.

Time: From 20 minutes to 1/2 hour to stew the pears; 5 minutes to boil the syrup.

Sufficient for a large dish.

Seasonable from August to February.


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The Book of Household Management (1861).

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