Pears and apricot coulis
- 6 Pear William
- 300 g Granulated sugar
- 6 Egg
- 250 g Flour
- 125 g Butter
- 2 shot glasses Kirsch
- 1 pot Apricot jelly
- 1 sachet Vanilla sugar
- 1/2 L Crème fleurette
- 1 C. soup Frilled almond
- 1 C. coffee Cinnamon
- Make sponge cakes: mix the powdered sugar and the eggs.
- Beat this mixture in a bain-marie until the volume increases by 1/3. Add, off the heat, flour, melted butter, kirsch, and vanilla sugar. Make this dough homogeneous without mixing it too much.
- Divide it into molds (tartlets or muffins) in order to have slabs 1.5 cm to 2 cm thick and 10 cm in diameter. Cook for 30 minutes in the oven (th.6).
- Cook the peeled pears by keeping the tails in ½ liter of water with 2 tablespoons caster sugar and cinnamon. Cook in water just simmering for 20 minutes.
- Remove the pears from the water, let them cool then cut them in 2 and hollow out the inside.
- Make a whipped cream with whipped cream whipped with electric whisk.
- On each genoa cake, reconstitute a pear by filling the inside of the two halves of whipped cream.
- Top the pears with an apricot coulis obtained by liquefying in a saucepan over low heat, the apricot jelly, a teaspoon of kirsch and the flaked almonds.