After having recovered pretty little pears I decided to dress more nicely as possible, and we feasted.
Casserole of pear and amandine pistachée
Ingredients (for 2 small casserole dishes)
For the pears in syrup
- 2 pears (here conferences)
- 50 cl of water
- 100 g of sugar
- 5 seeds of cardamom or vanilla if you prefer
For the cream amandine
- 40 g of almond powder
- 50 g of heavy cream
- 30 g of icing sugar
- 1 egg
- 1 c to c of pistachio paste
Boil the water and sugar and cardamom. Peel the pears and soak them in the syrup and allow to cook for 25 minutes, set aside.
Preheat the oven to 200°.
Separate the yolk from the white and beat the yolk with the sugar and the cream. Add the almond powder and pistachio paste to the mixture.
Take up whites in snow, and add them to the mixture.
Butter the mini cocottes. Divide the amandine in the casserole.
Cut the bottom of the pears so they can stand up straight and drop them in the center of the casserole.
Bake for 20 min of cooking.
To finish sprinkle with some chopped pistachios.