Pear Gratin
Cookbook
Page 506
Cuisine: French
Course: Desserts
easy
Quick & Delicious
winter
Photo by Queezle_Sister
Photos (1)
Queezle_Sister
Reviews
2 reviews,
average rating 5.0 / 5
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Delicious pears with a lovely nut/bread topping.
AJ is correct that this is a rustic dessert. I used leftover rosemary olive oil bread (costco), and substituted walnuts for the pecans. The gratin topping - bread crumbs, butter, a bit of sugar, nuts, and cinnamon - came together quickly in a small chopper attachment for my new stick blender. Its simplicity really allows the pears to shine.
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It's not just that I loved the flavor and the look of this rustic dessert -- it's that the recipe itself is such an good example of the elegance of simplicity. If you have the tail end of a French baguette that you want use up, this recipe is an excellent "comfort food" option -- and it satisfies the thrifty soul that hates to see food go to waste.
It's another one of Jacques' recipes that is simple enough to make for a weeknight meal, but one which will make week-end guests feel like... Read more
It's another one of Jacques' recipes that is simple enough to make for a weeknight meal, but one which will make week-end guests feel like... Read more