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You are here: Home / Recipes / Baking and Snacks / Aumônières de Poires Flambées, Sauce Caramel au Beurre Salé et Ganache

April 5, 2012

Aumônières de Poires Flambées, Sauce Caramel au Beurre Salé et Ganache

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Because everything sounds better in French, right?


Today I have the honour of writing a guest post for Nami over at Just One Cookbook while she’s on vacation with her family, but don’t worry – I didn’t write the post in French! The English title for the recipe would be Flambéed Pear Purses with Salted Butter Caramel Sauce and Ganache.

I was very excited to be asked by Nami to guest post for her, but for those of you familiar with her blog you’ll know that her food, presentation, and photography is both exemplary and inspirational. I can’t hope to better her wonderful dishes, but I had noticed, and by her own admission as well, she doesn’t post many baked dishes so I thought what better dish to make than something involving a bit of baking. As many of you’ll know, I’m English myself, with a Swedish wife, and I live in France so the choices were obvious – I wanted to find something from one of these three countries and eventually settled on this.

An aumônière is a purse, or coin pouch, so imagine this as a little pastry “sack”, filled with anything you want. I chose to use pears, and flambéed them in brandy for a little fun with fire.

You can equally use other kinds of fruit, different alcohol, indeed different sauces as well, and it’s not just filo pastry that can be used to make these. Some people use thicker pastry, some use crêpes – the most important thing is to create a pouch shape, but the fillings and shell are really limited only by your imagination.

I do hope you’ll check out my recipe over at Just One Cookbook today! I’ll be back in a couple of days with a new post – until then have a great end of the week everyone, and see you all on Saturday!

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Reader Interactions

Comments

  1. Nami | Just One Cookbook says

    April 5, 2012 at 09:16

    Hi Charles, thank you so much for your kind introduction about my blog. 🙂 I am not much of a baker but I’m going to make this once I go back to the US! The “purse” is so cute and fun to open up the inside to eat with ganache and caramel sauce! Thank you so much for this delicious dessert for my blog – you are right, I’m totally lacking dessert recipes on my blog… hope to catch up one day, with your recipes! 😉

    Reply
    • Charles says

      April 6, 2012 at 00:08

      Thanks for letting me guest post for you Nami – it was an honour to “hold the fort” for you in your absence. Do let me know if you decide to give it a try – I hope you’ll enjoy it, and have a wonderful vacation!

      Reply
  2. amy @ uTryIt says

    April 5, 2012 at 09:49

    I found your site through Nami’s blog. This is such an elegant dessert, yet, super easy to prepare. I love it. Can’t wait to make it on the next family gathering.

    Reply
    • Charles says

      April 6, 2012 at 00:10

      Hi Amy – thanks so much for your kind comments 🙂 Do let me know if you give this a try!

      Reply
  3. ping says

    April 5, 2012 at 11:07

    Oooo fancy stuff! It sounds good only if pronounced correctly and if you ask my French teacher, she’ll tell you it’s better to get a frog (I meant literally the amphiban thingy) to say it coz I’m gonna make you laugh til you fall off your seat …. huh, that just shows she’s not as good a teacher as she thought, right?
    Anyhoo, an edible purse/pouch … I’ve had something similar but a savoury version stuffed with some creamy mushrooms. I love this dessert version. So elegant. I’m imagining it paired with a lovely white wine …. yummmmmm. Merci!

    Reply
    • Charles says

      April 6, 2012 at 00:25

      Thanks Ping – it looks very elegant I think… the fold of the pastry trick people into thinking it’s more complex and fancy than it actually is 😀

      Eva suggested an alternative version – with brie, pears, honey and walnuts… sounds delicious as well!

      Reply
  4. Vicki Bensinger says

    April 5, 2012 at 13:36

    Charles I thought I’d stop by to say hi from Nami’s blog to meet you. Your pear purses are lovely and I look forward to trying them. Just yesterday I purchased some pears so rather than eat all of them raw I plan to try your recipe with a couple of them. I’m sure I will be an instant fan.

    Thank you for sharing!

    Reply
    • Charles says

      April 6, 2012 at 00:27

      Thanks so much for your visit Vicki – do let me know if you try these – they’re so darn easy to make 🙂

      Reply
  5. fati's recipes says

    April 5, 2012 at 14:07

    Now I know how it feels when I type Arab recipes in the post title…. Completely makes no sense whatsoever… 🙂 Glad there’s a post that follows which explains. This looks like an interesting recipe… Will go over to check it out 🙂

    Reply
    • Charles says

      April 6, 2012 at 00:27

      Hehe, thanks Fati – enjoy 🙂

      Reply
  6. Hotly Spiced says

    April 5, 2012 at 15:15

    If only I’d had this recipe when I had that box of pears to get through. I’ll just hop over to Nami’s site xx

    Reply
    • Charles says

      April 6, 2012 at 00:28

      Hehe, I was indeed thinking about this dish when I saw your box o’ pears post – Still, now you have a reason to get more 😀

      Reply
  7. Chica Andaluza says

    April 5, 2012 at 15:43

    Beautiful, I adore pears and now you´ve mentioned salted caramel…irresistible. That was said in a French accent by the way 😉

    Reply
    • Charles says

      April 6, 2012 at 00:30

      Aaaah, zis sauce, it is, ‘ow you say… irrezistibl-euh? 😀

      Reply
  8. Sharyn Dimmick says

    April 5, 2012 at 15:58

    What a pretty dessert with the sprinkle of powdered sugar, the pool of caramel, and the folded pastry. For me, it wouldn’t require either chocolate or salt.

    Reply
    • Charles says

      April 6, 2012 at 00:31

      I could pass on the chocolate in a pinch, but the salt improves the caramel flavour a lot I think!

      Reply
  9. Jen says

    April 5, 2012 at 16:42

    I need to cook with pears more!

    Reply
    • Charles says

      April 6, 2012 at 00:32

      Definitely – I don’t use them enough to be honest!

      Reply
  10. Eva Kitcheninspirations.wordpress.com says

    April 5, 2012 at 17:26

    What a beautiful recipe, Charles and your presentation is wonderful! I really like using filo pastry because it is slightly healthier than puff pastry! I am seeing this on my appi platter this weekend with a slight twist: Aumônières de Poires Flambées avec Brie et miel! I love it.
    The salted caramel sauce is really calling my name. Thanks!
    We have a day off on Friday and Monday, hope you have an amazing weekend.

    Reply
    • Charles says

      April 6, 2012 at 00:38

      Hi Eva – I love the sound of your ones with brie, though I might use goats cheese instead of brie – I’m off brie a bit at the moment 🙂

      Reply
      • Eva kitcheninspirations.wordpress.com says

        April 6, 2012 at 12:49

        You’re right Charles, goats cheese is by far a healthier choice!

        Reply
  11. Laura (Tutti Dolci) says

    April 5, 2012 at 17:35

    Hi Charles, I found you through Nami’s blog. What a great idea! Pears flambéed in brandy and served with caramel sounds heavenly!

    Reply
    • Charles says

      April 6, 2012 at 00:40

      Thanks for your visit Laura – it’s indeed tasty – and very simple and fast to make!

      Reply
  12. Sissi says

    April 5, 2012 at 20:07

    Charles, I am flabbergasted! (And I never use this word when commenting on blogs, I even had to check the spelling 😉 ) The purse and the two “sauces” look like a perfect Spring dessert: visually light and elegant, but still pleasantly rich and comforting. I adore salted caramel and when it’s paired with dark chocolate, it’s simply addictive. Congratulations for this guest post!

    Reply
    • Charles says

      April 6, 2012 at 00:44

      Gosh, that’s quite the compliment Sissi – I’m so pleased you enjoyed the post today – I hope you have a chance to try it too, or a variant thereof. Eva’s idea above sounded good – brie, pears, honey, as a starter. I agree, salted caramel is amazing… one of the best things I know 😀

      Reply
  13. Pure Complex says

    April 5, 2012 at 21:04

    Congrats ont he guest post over at Nami’s blog. I can’t wait to see what you say over there :). Now onto this amazing dessert.. I love it of course 😉

    Reply
    • Charles says

      April 6, 2012 at 00:50

      Thanks Kay 🙂 Hope you enjoyed the post 🙂

      Reply
  14. Kelly @ Inspired Edibles says

    April 5, 2012 at 22:09

    Mais c’est extraordinaire! Agreed, everything does sound better in French (and with a British accent too by the way – they’ve even done studies on this – Brits sound like they know what they’re talking about even when they don’t ;-)). But you don’t need any amplification here – this recipe stands on its own gorgeous merits. Going over to track you at Just One Cookbook!

    Reply
    • Charles says

      April 6, 2012 at 01:00

      Haha, thanks Kelly 🙂 Hope you have a chance to try this – it’s really easy, really fast and goes down very well with guests 🙂

      Reply
  15. Bam's Kitchen says

    April 6, 2012 at 03:59

    This dessert is so decadent and elegant. Any guest would feel special having this served to them. I also adore Nami-san’s website and cooking and glad to visit you both on this very special day. Have a great weekend. BAM

    Reply
    • Charles says

      April 9, 2012 at 01:47

      Thanks so much Bam for your very kind words – I hope you are able to try this, or a variation thereof soon 🙂

      Reply
  16. kristy says

    April 6, 2012 at 04:27

    This looks delicious Charles and I love the flaming pears. So much fun! I’ll easily take a few of these. 🙂 Off to check out your post.

    Reply
    • Charles says

      April 9, 2012 at 01:49

      Thanks Kristy – I tell you though, I’m going to invest in one of these lighters with a really long “neck”. Using a tiny lighter, let me tell you, it’s hard as anything to set a pan of fast boiling brandy covered pears ablaze and withdraw your hand quickly enough to avoid a singeing 😀

      Reply
  17. Liz says

    April 6, 2012 at 12:52

    These purses are gorgeous, Charles!!! I love fruit desserts even more than chocolate 🙂

    Reply
    • Charles says

      April 9, 2012 at 01:50

      Hi Liz – even *more* than chocolate? Whoa whoa whoa now – that might be going a bit too far, at least for me, haha, but they do make a great change to chocolate sometimes, especially after a large meal!

      Reply
  18. Helene Dsouza I Masala Herb says

    April 6, 2012 at 14:33

    Charles that looks familiar to me but the name of the dish is unknown, so I have no idea if I had tasted it before or not. I ll hop over to namis!

    Happy easter by the way!

    Reply
    • Charles says

      April 9, 2012 at 01:51

      Hi Helene – I think parcels, pouches and bundles of pastry exist in many incarnations – I just like to give things pompous titles sometimes, haha 😀 Happy easter to you too!

      Reply
  19. bakingaddict says

    April 6, 2012 at 16:20

    wow this looks amazing!! I love the integration of the three countries and yes everything sounds better in French 🙂

    Reply
    • Charles says

      April 9, 2012 at 01:51

      Thanks BakingAddict – the caramel sauce was especially incredible… you can never have too much caramel! 😀

      Reply
  20. shuhan says

    April 6, 2012 at 17:26

    heh like I said on twitter, and on nami’s blog, OOOH CHEF-Y! definitely looks restaurant-quality! I love pears in dessert! makes me feel just that bit more virtuous 😉

    Reply
    • Charles says

      April 9, 2012 at 01:53

      Hehe, thanks Shuhan – I’m actually wondering if it wouldn’t look better with just plain chocolate, melted and drizzled over, instead of ganache, but that’s something I can fix next time 🙂

      Reply
  21. wok with ray says

    April 6, 2012 at 19:13

    Hi Charles, It was a pleasure meeting you at Nami’s blog. I like this dessert post that you have and it looks delicious. Thank you for sharing your creation with us.

    Reply
    • Charles says

      April 9, 2012 at 01:53

      Hi Ray – lovely to meet you too! Thanks for your kind compliments 🙂

      Reply
  22. Green Dragonette says

    April 6, 2012 at 20:52

    Congrats on the guesting on the blog Charles-Just love caramel sauce and those pears-divine!

    Reply
    • Charles says

      April 9, 2012 at 01:54

      Thanks GD – Caramel sauce… oh yeah, I could eat some spoons of that right now 😀

      Reply
  23. Barb @ Profiteroles & Ponytails says

    April 6, 2012 at 22:19

    After drooling over your post and then seeing that Eva is working on her own version….I’m thinking it would be a good time to drop in on her, wouldn’t it? This looks so beautiful Charles. Happy Easter…..hope you and your wife have a great weekend.

    Reply
    • Charles says

      April 9, 2012 at 01:56

      Hi Barb – I think that sounds like a splendid idea! No doubt Eva would be very happy to share them… it is of course your duty as a friend to save her from the hardship of having to eat several herself! 🙂 Happy easter to your and your family too – have a wonderful weekend 🙂

      Reply
  24. Karen (Back Road Journal) says

    April 8, 2012 at 17:17

    Charles, your dessert is elegant but simple to prepare. That makes it perfect as far as I’m concerned.

    Reply
    • Charles says

      April 9, 2012 at 01:56

      Thanks for your kind comment Karen – it’s super simple to make, and the taste is very good too! Hope you can give it a try 🙂

      Reply
  25. Greg says

    April 9, 2012 at 02:56

    Awesome, I have just the apple shoes to go with. I mean they do look wonderful!

    Reply
  26. [email protected] in disguise says

    April 11, 2012 at 06:16

    I need to bake more with pears, I love them raw but never seem to use them in anything else.
    Heading over to Nami’s to check out the post

    Reply
    • Charles says

      April 11, 2012 at 08:43

      Thanks Sawsan – enjoy the post 🙂 Hope you have a chance to try it!

      Reply
  27. Kiran @ KiranTarun.com says

    April 11, 2012 at 23:27

    Delicious guest post — love the surprise filing from a delicious pastry purse 😉

    Reply
    • Charles says

      April 12, 2012 at 10:02

      Thanks Kiran – setting fire to the pears was especially fun 😀

      Reply
  28. Kim Bee says

    April 13, 2012 at 02:54

    I loved your guest post for Nami. The bonus is I got to find a new blogger with some serious skills and style. So very nice to meet you.

    Reply
    • Charles says

      April 13, 2012 at 08:56

      Why thank you so much Kim! I hope you get a chance to try this… it’s super easy to make and looks great when served…. sure to garner some admiring remarks 🙂 Thanks so much for stopping by – lovely to meet you too!

      Reply

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