Recipes > Desserts > Pear Timbale

Pear Timbale


  • 1 dozen Bartlet pears
  • 1 bottle claret
  • 1 cup sugar
  • small piece of cinnamon
  • 1/2 cup seedless raisins
  • brioche dough


Pare, quarter and stew the Bartlet pears with the claret, sugar, cinnamon and raisins; when done pour them on a sieve to drain and cool; line a buttered, deep round form or tin pan with about 1 inch of brioche dough, fill with the pears, put on a cover of the same dough and let it stand in a warm place for 1/2 hour; then bake in a medium hot oven; when baked turn the timbale onto a round dish, pour some of the pear syrup over and serve the rest in a saucere with it.


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Desserts and Salads (1920).

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