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French · Dessert
Poires au Gratin
Sliced ripe pears baked under a sieved apricot and vermouth glaze with a crust of crumbled almond macaroons and butter: a quick, fragrant dessert that is good hot, warm or cold with a jug of cream.
- Yield4 servings
- Hands-on18 min
- Total40 min
- Difficulty
Ingredients
- 15 gunsalted butter, for the dish, softened
- 4firm, ripe pears
- 105 gapricot jam
- 60 mldry white vermouth
- 30 gstale almond macaroons (2 to 3)
- 30 gunsalted butter, cut into small dice
- 120 mlheavy cream, to serveoptional
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