Members' Recipes Archive

March 1999
Poires Belle Angevin
Clarissa Hyman

Poires Belle Angevin

By: Clarissa Hyman

Serves: 6

Two easy-to-prepare, classic fruit desserts from Anjou and Normandy respectively, evocative (at least for me) of French summer hols, fractured Franglais, family map-reading squabbles and the teenage trauma caused when our French au pair's country family rushed into the farmyard and wrung a passing chicken's neck in our honour.


10 medium sized pears
150g sugar
1 cinammon stick
1 bottle of good red wine
1 liqueur glass of pear eau-de-vie


Peel the pears, cut in half and core.

Place in a cooking dish and pour over enough wine to just cover the pears.

Cover and cook on top of the stove on a very low light for about 40 minutes.

When the pears are cooked sufficiently, drain them and arrange on a serving dish.

Reduce the syrup a little over a high light, but don't let it thicken. Add the pear eau-de-vie.

Pour over the pears, and serve very cold with crème fraîche.

© recipe copyright 1999 Clarissa Hyman


Author: Clarissa Hyman Email:

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