Like hardly any fruit before, the Duchesse pears were already, for over a century a real symbol of the court haute cuisine in the menus of the Wrocław gastronomy. Dedicated to a very beautiful princess, Mary of Burgundy (1457-1482), daughter of Charles the Daring (1433-1477) – the last one of the Burgundy Valois Family - reflected for Wrocław gastronomes an unsurpassable artistry and finesse of the French masters of gastronomy.
Elements:
|
|
Nut mass: |
|
|
|
|
|
|
|
|
|
|
|
|
Preparation:
Mix nuts broken in the cloth and chocolate cut up to small pieces with sugar, pulp of the vanilla and milk.
Put it for about 30 minutes into a cool place.
Clean pears, peel them the way they keep their shape. Next, starting from the side of the stalk, gently stone the cores, then fill the pears with nut mass.
Bake 20-25 minutes in the hot oven in the temperature to 200 ° C. Serve poured with the sauce and sprinkled with burnt almonds.