Williams pear jalousies with Valais Williams pear brandy AOP zabaglione recipe | Valais Switzerland
Cut the pears in half lengthways, remove the pips and make several incisions on the rounded side of the fruit. Put the pears in a bowl and add 1 tbsp sugar…
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.valais.ch.
Cooking tools:
- Double boiler
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- Pear jalousies
- 6 Williams pears from Valais
- 1 sheet of puff pastry
- 3 tbsp sugar
- 4 tbsp Valais apricot jam
- 4 tbsp lemon juice
- Brandy zabaglione
- 80 g sugar
- 4 egg yolks
- 1 dl Valais pear juice
- 2 cl Valais Williams pear brandy AOP
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Williams pear with a goats’ cheese and chestnut filling and brandy dressing recipe | Valais Switzerl
valais.ch
Williams pear wrapped in cured ham recipe | Valais Switzerland
valais.ch
Poached Williams pears with saffron yoghurt recipe | Valais Switzerland
valais.ch
Valais vegetable tart with pears
fooby.ch
Vanilla zabaglione with champagne pears – Food & Home Magazine
foodandhome.co.za
Smoothie with Williams pear and honey recipe | Valais Switzerland
valais.ch
Almond and Pear Jalousie
jamesmartinchef.co.uk
Chräpflini recipe | Valais Switzerland
valais.ch