can make the topping out of left-over cakes and
cookies, just eliminate the butter and sugar.
The pears should be very ripe. Since the fruit
is peeled, Jacques Pepin suggests buying fruit
that is almost over ripe or damaged. This type
of fruit tends to be sweeter and juicier.
the oven to 375ºF.
the pears lengthwise into 1/4-inch slices, and
arrange them in one slightly over-lapping layer
in the bottom of a 6-cup gratin dish.
the bread into the bowl of a food processor,
and process it until coarsely chopped. Add the
butter, sugar, and pecans. Process until the
mixture is mealy, and then sprinkle it evenly
over the pears.
at 375ºF for 30 minutes, until the topping
is nicely browned. Allow to cool slightly.
the pears lukewarm, with a little sour cream
or whipped heavy cream, if desired.
from Jacques Pepin’s Table: Today’s Complete Gourmet
by Jacques Pepin: James Connolly, Copyright 1995
Jacques Pepin -
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