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Centre-Val de Loire
Pears, black pepper, and sealed pastry pierced with a hole in the centre: the poirat is Berry's pear pie, said to have been adored by George Sand.
Pastry or bakery speciality from Centre-Val de Loire.
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The poirat is a pear pie made with shortcrust pastry, golden on top and delicately flavoured with pepper. Berry Province, the tourist promotion website for Berry, counts this pie as part of Berry's culinary heritage, and a Val de Loire tourism website calls it a 'true Berry speciality'. In Indre, it belongs firmly to the world of pastry: in its overview of the department's gastronomy, the Tables & Auberges directory highlights the poirat before mentioning the échaudé de la Brenne, the beugnon, the sanciau, the croquet de Charost, and the massepain d'Issoudun.
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Berry Province describes it as 'this subtle dessert, born from the blend of pears and pepper baked in a pie'. The pears used are not always the same: the Tables & Auberges directory speaks of wild pears or 'poires de curée', which can be replaced by Conference, Passe-Crassane, or Louise Bonne. In the recipe from Berry Province, the pear pieces macerate with black pepper and a spoonful of pear eau-de-vie, 'preferably', or cognac.
'Apparently George Sand adored it': the phrase opens the page that Berry Province devotes to the poirat, and the My Loire Valley website repeats it almost word for word. Both pages report it as hearsay. The Berry Province recipe is by Louise Denisot, shared when the television programme Midi en France visited Berry; it is taken from the book 'Les Recettes Gourmandes du Berry' by Alain Nonnet, Nina, and Bernard Tardif.
Appearance
A pie made with shortcrust pastry, golden on top, with sealed edges and a hole pierced in the centre.
Taste
A pear pie delicately flavoured with pepper, yielding a 'subtle dessert' whose fruit is macerated in eau-de-vie and pepper.
Texture
Crisp pastry around melt-in-the-mouth pears.
a hole is made in the centre, the top is glazed with egg, and it is baked for around 40 minutes in a hot oven.
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Berry Province recommends serving the poirat 'just warm'. The Tables & Auberges directory describes it as delicious with good cream, the crisp pastry complementing the melt-in-the-mouth pears.
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