ingredients

4 small round pears
80 g of almond powder
1 tbsp. to s. chopped pistachios
Apricot jelly
1 lemon
1 cinnamon stick
4 mint leaves
2 yolks 2 egg whites
100 g of cream
100 g of sugar
60 g icing sugar
30 g of butter

Steps

Step 1

Boil 75 cl of water, sugar and cinnamon. Peel, lemon pears; cut off their base so that they stand straight in the minicocottes. Dip them in the boiling syrup, cook them 25-30 min according to their maturity.

2nd step

Preheat the oven to 200 ° C (item 6). Whip egg yolks and cream, add the icing sugar, then the almond powder. Put the whites and a few drops of lemon in very firm snow, mix them with the dough.

Step 3

Butter generously the minicocottes. Pour the almond cream halfway up; put the pears in the center. Bake 20 minutes. At the end of the oven, glaze the pears with a little warm apricot jelly. Sow chopped pistachios. Form a pear leaf with mint leaves.

tips

variants

Replace the pistachio with almonds or roasted pine nuts. • You can accompany these mini-chocolate pears with chocolate sauce. To do this, melt 80 g of dark chocolate in a bain-marie with 7 cl of milk and smooth well with a small whisk.

"Cocottes minus! "

Sign of a time concerned with individual pleasure, the casseroles became very small. This book gives 50 recipes to cook, reheat, or simply present cold in these 10 cm diameter cast iron or ceramic nests. Feats are much more varied than in their rich ancestors: soups and fruity gazpacho, vanilla sole rolls, duck aiguillettes with mangoes, pan-fried vegetables with blue-veined snails ... and 12 desserts, from classic crème brûlée to white-eating coconut flavor of the islands. From Frédéric Berqué. Toquades collection. First Editions. € 6.90.