Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 19

BURGUNDY STYLE PEAR (Poire à la Dijonnaise)

4 Portions

Ingredients:

        

750 ml 4 Pc 1 Pc 1 Pc 80 g 1 Pc 1 Pc 1 Pc 45 ml

Red wine (or dessert white wine)

Pear – preferably conferences - (not too ripe)

Orange (zest and juice)

Cinnamon Pure honey

Clove Vanilla

Star anis

Crème de cassis

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