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 more with Pears



Pear Belle Helene 

Pear Bourdaloue

Pear Clafoutis

Pear & Fig..Licorice

Pear Sampler

Pear , Spiced & Crème Fraiche

Pear , Spiked with Vanilla pins

Pear Tart Flambee

Pear Tart Roquefort

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 | Caramel Pear Sauce | Poundcake | Licorice IC| Preping the Pears | Cigarette Cookie |



   - 1 cup corn syrup

   - 1 kg sugar

   - 404 gm water (more or less)

   - 1 kg pear (bartlett)

   - 5 star anise


Put corn syrup, sugar and water in a pot and make a caramel

 Add the pear cut in cubes and the anise.

 let cook slowly for 5 minutes . Remove from heat and let cool.

 Remove the anise from the caramel and process the mix in a blender ,shortly.

 Strain and keep sealed until needed.


    - 17 egg yolks

    - 1 whole egg

    - 500 grs sugar

    - 500 grs melted butter

    - 125 grs all purpose flour

    - 125 grs corn starch


   Put together in the mixing bowl the eggs and the sugar

  Mix on 2nd speed with the whisk until fluffy and light lemon color.* Add slowly the melted butter and keep mixing on 1st speed

 Add starch and flour, sifted together, still on 1rst spee

 Finish mixing by hand , using a rubber spatula.

 Divide the mix onto two large sheet trays ( linen with parchment paper on bottom and greased with melted butter, using a brush

 Bake at 300ºF for 30 min


  - 6 qt milk

  - 4 qt ½ & ½

  - 3 bags licorice candy

  - 500 gm Molasses

  - 400 gm corn syrup

  - 800 gm sugar

  - 90 yolks


  -  3 small cans (1k200) condensed milk


- Bring the milk and the cream to a boil, add the licorice and let infuse over low heat for a few minutes . Add the corn syrup and molasses.

- Mix sugar , ice-cream stabilizer and egg yolks and Stir well until light lemon color.

- Then remove boiling liquid from stove and by adding some of it with the condensed milk or maple syrup, proceed like a regular crème Anglaise

- Strain the mix , before dispensing in refrigerator .

- Keep in the refrigerator for 6 hours before using ,allowing the mix to stabilize and the flavor to enhance.

- Process the ice-cream using an ice-cream maker . Keep in freezer until needed..

PEARS peeled, cut in 4 and cored

FIGS cut in halves


Toss the pear in melted clarified butter and place them on a baking pan .

Cook in oven at 450 F until starting gaining colors, making sure also that they don't over bake

Later and when cooled toss them in caramel sauce

During service, reheat the caramel with the amount of pear and fig needed for order(s), in the microwave or over the stove in small pot.

Arrange onto plate as shown on picture with Sableuse and Ice cream


  - 500 gm sugar

  - 300 gm Flour

  - 500 gm egg white (plain,raw)

  - 1 tsp vanilla extract

  - 2 tbsp cinnamon powder

  - 240 gm melted butter


 Mix sugar, flour, cinnamon, vanilla and egg whites.

Add melted butter and mix well

Spread, thinly, the mix onto silpat or non stick surface baking tray.

Refrigerate for an hour or so.

Using a spatula or not so sharp knife, trace rectangle at the desire size to obtain a 3 inch (and 3 turns around a cylinder the size of a pencil) cigarette

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