Pears and apricot coulis - Pears and apricot coulis - Healthy and gourmet meal idea

Pears and apricot coulis

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Cuisine of the terroirs, Desserts, Fruits
Servings: 6
Calories: 180kcal


  • 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.

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