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📝 Description
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🥘 Ingredients
6 to 8 pears, water, sugar, 2 oz. of butter, the yolk of an egg, 1/2 oz. of gelatine.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Pears A L'Allemande, expecting a fussy dessert from the 19th century, but was pleasantly surprised by its simplicity and elegance. The process of peeling and cutting the pears into shapes was delightful; I found the best results came from cutting them into thick, fan-like slices. The real magic happened when I brushed the pears with the beaten egg yolk and sprinkled them with sugar. This created a beautiful, golden crust that added a wonderful textural contrast to the tender fruit. This dessert would be perfect for the modern cook looking to impress with minimal effort. The use of gelatine to set the syrup was a clever touch, creating a glossy, professional-looking finish. I chose not to colour the syrup, as the natural pear hue was striking enough. Serve these pears chilled, and you'll have a sophisticated pudding that's sure to impress at your next dinner party. It's a testament to Mrs Beeton's timeless recipes that this dish still shines in today's kitchen.
