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2-1/4 cups sugar (some will be strained off)
Prepare a syrup by dissolving 2 cups of the sugar in 2-1/4 cups water and bringing to a boil. Add the vanilla and pour the syrup into a clean saucepan.
In this syrup, poach the pears until softened, taking care not to cook so long that they become mushy.
In a mixing bowl, crush the berries, drain will and discard the liquid. Add the remaining sugar, mix well and put through a sieve. Stir in the kirsch.
To serve, spoon the raspberry puree over the pears and sprinkle with the ground almonds. This dish can also be served with sweetened whipped cream in a separate bowl.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1/2 teaspoon vanilla extract (more to taste)
3-4 pears (not necessarily completely ripe)
2 cups frozen raspberries
1 tablespoon kirsch liqueur
2 tablespoons toasted, ground almonds
Daniel Rogov (food editor of Haaretz) wrote:
"The simple truth is that in 1533, when Catherine de Medici was 14 years old, she arrived in France to marry the future King Henry II. Dismayed by the poor quality of French cooking, Catherine decided to make changes as she arrived with a small army of Florentine chefs and a sophisticated knowledge of the culinary arts.... Despite her enormous contributions to French cuisine, only two dishes have her name, Pears Catherine and Bombe Medici."