This is another example of how you really need to read the entire recipe before you begin...as this one recipe actually included two other complete recipes...
...you start with some acidulated water - just lemon juice and water...
...then you get some wine boiling...
...with some sugar, lemon juice, and cinnamon...
...peel some pears...
...halve and core them...
...pop them in your acidulated water...
...then cook them in the wine syrup 8-10 minutes - Julia says - don't overcook they must hold their shape...
...when the pears are done - remove them to a wire rack to cool...
...and rapidly boil the syrup down to the thread stage - 230 degrees...
...slice the pears crosswise...
...add some red currant jelly to the wine syrup...
...then paint the syrup on the prepared sugar crust shell...
...spread on a layer of frangipane and arrange the pears...sprinkle with almonds...
...glaze the top with more of the syrup...
...and serve...we served ours tepid after dinner...
...this is definitely 'company' dessert...
...it was lovely...creamy/sweet/tart all at once...
Substitutions: None in this part of the recipe - see the substitutions in the sugar crust and the frangipane...
Recipe here: Mastering the Art of French Cooking
pp. 642-643
