Pears and apricot coulis

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.