Poires Bourdaloue

For 6 people. Cooking time: 40 min.


  • 6 pears
  • 1/2 l of milk
  • 250 g sugar (vanilla if possible)
  • 5 egg yolks
  • 25 g corn starch or arrowroot
  • 50 g powdered almonds
  • 1 tbsp of Kirsch
  • 1 lemon


  • 100 g sugar
  • 50 ml water


  1. Gently peel the pears and after placing them in a saucepan, moisten with the juice of the lemon
  2. Cover the pears with cold water and then cover the pan with foil, then keeping the heat low bring the water up to a simmer and keep there for about 12-15 mins. Until they are soft.
  3. Remove the pears from the water and plunge them into some ice-cold water to stop them cooking more. Drain over some paper towels
  4. In a pan bring the milk and sugar to the boil and remove from the heat
  5. Mix the corn starch, almonds and egg yolks, and add to the milk, mixing all together over a gentle heat until it thickens, remove from the heat and add in the kirsch.
  6. Place the pears into your serving dish and pour over the sauce to about three quarters.
  7. Before serving make a caramel by dissolving the sugar and water in a heavy pan and cooking until you have a lovely thick sauce. Pour over the pears when you serve them.