Difficulty:[usr 2]
Peel and cut pears in half, preferably well elongated. Prepare a syrup with the water, sugar and vanilla.
Poach the pears in the boiling syrup for 5 minutes. Drain the fruit.
Make a custard. Mix the gelatin previously soaked in cold water with the hot cream.
Before completely cooling, stir in the whipped cream and 1 liqueur glass of kirsch or pear liqueur.
In a deep salad bowl with a narrow base, place a reconstituted pear upright. On the sides, place the half-pears side by side, tightly packed, tail side down. Fill the center with the rest of the fruit.
In a large salad bowl, you can put a second layer of pears.
Pour the cream which during the preparation of the dish will have taken consistency while cooling. Chill for at least 2 hours.
Unmold and garnish each pear with 2 angelica sticks.
Source:Les Bons Desserts. Baudoin
