Syrup: Prepare a syrup from water, juice of half a lemon and sugar over low heat. Remove the skin from the pears and poach them in the syrup for about 15 minutes, depending on their size and variety. Remove the core with a sharp-edged spoon from the lower side and scoop out pears slightly.
Cream: Stir 2 egg yolks through with sugar and cornstarch in a large bowl, add the boiling hot milk, stirring throughout, pour the cream into a saucepan and let it bubble up once while stirring. Remove from heat, cool, then stir in almond kernels and the liqueur. Fill the pears with the cream, place in ovenproof serving dishes or in a buttered gratin dish. Beat 4 egg whites until stiff, gradually adding 100 g of powdered sugar. Stir the egg yolks with a spatula and carefully fold into the beaten egg whites.
Fill egg mixture into a piping bag and pipe onto pears. Bake in a very hot oven for 5 minutes and serve on the spot.
The pears are cooked when a skewer easily penetrates them.
– Country : France – Region : Ile-de-France – Takes about : 40 min. – Cooking time : 20 min. – Preparation tz. : 20 min. – Difficulty : Complicated – Price : Medium
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