Persian pears

Ingredients for Persian pears

Instructions for Persian pears

To prepare the Persian pears recipe, please follow these instructions:

The pores are flushed and cleaned. Cutting in spell of approx. 7 cm long and cook for 15 minutes until they are tender.

The meat is brought to father with eggs, flour, milk, salt and pepper.


Put a piece of baking paper on the worktop and sprinkle with rasp upstairs. Put on a large tablespoon of fathers, squeezed to a flat square of approx. 8x8 cm.

Then add a piece of boiled porridge upstairs. The baking paper is used to form the dad around the pore, so a thick sausage of daddy with rasp is produced.

The fried pears are roasted in oil on the forehead until golden and finished.

If you want to save the fat and avoid getting stuck, the fried pears can be cooked in the oven. The pears are put in a refractory dish that is covered with baking paper. Spray with oil over and the fried pears are cooked at 200 degrees C. alm. Oven for approx. 20 minutes.

Baked mashed potatoes:
Cut potatoes, celery and carrots and cook them much in unsalted water.

Pour the water and whip the vegetables into mash. Add creme fraiche, finely chopped red onions, salt and pepper.

Distribute the mash into 4 greased refractory bowls. Bake at 150 degrees C. alm. Oven for 30 minutes.

Served with mornay sauce.