Poached Williams Pear with Liquorice Stick
Restaurant "La Bastide Marie"

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From Hotel/Restaurant "La Bastide Marie", Provence, France.

Williams Pear poached with Liquorice Stick
Provence Financier with Almonds, Jasmine Ice Cream

Hake Fish

Ingredients for 4 people:

4 Williams pears
5 liquorice sticks
110g of almond powder
1/8 litter of whites of an egg
12g of flour
150g of butter
510g of milk
125g of cream
8 yolks
100g of the cooked sirup from the pears
1 gelatine leaf
4 tablespoons of jasmine flowers
Sugar to divide into 3 bowls : - 110g for the sirup
- 110g for the Financiers (Madeleine)
- 125g for the ice cream


The Sirup:
Bring the water and the sugar to the boil.

The Pears:
Peel the pears and poach them into the sirup. After a cooking time, remove the seeds of the pears and pierce them with the liquorice sticks.

The Financiers:
Mix the almonds powder with the sugar, add the withes of an egg, the flour and the warm butter. Mix with a whisk. Pour the dough into small moulds and cook it in the oven at 180° C during 10 minutes.

The Jasmine Ice Cream:
Bring the cream mixed with the milk to the boil. Meanwhile, mix the yolks with the sugar. Add the boiled milk and cook the dough in the oven at 80° C. Put the jasmine flowers into the dough to let them infuse. Leave to cool. Filter through a sieve and put it in a ice cream machine.

The Liquorice Gelatine:
Save the pears sirup, reduce it and add the gelatine.

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No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.