Recipes > Desserts > Suédoise of Pears

Suédoise of Pears


Pare and quarter 12 large Bartlet or duchess pears and cut each quarter lengthwise into 4 slices; boil half the slices in sugar syrup with lemon juice and the other half in sugar syrup with cochineal; lay them on a napkin to dry; pour a little wine jelly into a plain form and lay on the bottom some of the slices in the shape of a star; when firm turn the form over on its side and lay in first a row of white slices, then a row of red; dip each piece into cold wine jelly before laying it in the form; continue in this way until the sides of form are covered; then pour in a few spoonfuls jelly and keep turning the form, in order that the jelly may be evenly distributed over the fruit; pare and cut into small pieces 1/2 dozen large pears, put them over the fire with a little water and boil till soft; press them through a sieve and set aside to cool; boil 1 cup sugar in 1 cup water with the juice of 1/2 lemon for a few minutes; soak 16 sheets gelatine in cold water 5 minutes, press out, add it to the sugar and boil a little longer; remove from fire, mix with the pear pureé and stir till it begins to thicken; whip 1 pint sweet cream to a froth, add 2 tablespoonfuls powdered sugar and 1 teaspoonful vanilla extract; add it to the above pear mixture and fill into the form; place it on ice for 2 hours; when ready to serve turn the suédoise onto a round dish and garnish with croutons of wine jelly.


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Desserts and Salads (1920).

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