Julia Child's Pears . . .
Like every food lover in America, I went to see the Julie/Julia movie last week. And like everyone else, I love love loved it. Amy Adams. Meryl Streep. Food galore. What's not to love?
"I'd really like to make that boeuf bourguignon," said my mom after the movie. Ooooh, oooooh, a Julia dinner party! I could hardly contain myself.
Mom set a date, invited a few friends along with her always hungry daughter, and to make a long story short, we had a splendid evening. Authentic Julia recipes included a curly endive salad with a garlicky hot vinaigrette, the aforementioned boeuf, and my contribution, the Pears Baked with Macaroons, a dessert which could be served hot, warm, or cold.
Bad blogger, I forgot to get pictures of the actual event. But I did get shots of the pear dish. So here, for all of you who are dying to make a dish that's very tasty, filled with butter, and way more time consuming than most dishes made here at the castle, are the steps involved in making Julia Child's Poires au Gratin.
First you toast your macaroons. Julia doesn't mention this until step four, but they take an hour to toast. Trust me. You want to start them now.
Next you're going to prepare the fruit and wine sauce. You must force your jam through a sieve. Your jam will not like being forced through a sieve.
Make sure you have pg. 583 marked in your Mastering the Art of French Cooking book, along with pg. 630, because you will be flipping back and forth.
Your pears, now sliced, will be placed in your baking dish.
Your sliced pears, in your baking dish, will now be covered with your jam sauce.
Your sliced pears in your baking dish, covered with your jam sauce, are now topped with your toasted macaroons that have been pulverized in the blender (back to pg. 583).
Your sliced pears, in your baking dish, covered with your jam sauce and topped with your toasted macaroons that have been pulverized in the blender (pg. 583), are now topped with butter. Lots and lots more butter.