Border Of Pears Recipe
Ingredients
| 1/2 lb. loaf sugar | ||
| Water | 1 Pint | |
| A few drops of cochineal | ||
| 2 lb. small stewing pears | ||
| Eggs | 2 | |
| Egg yolk | 1 | |
| 1 gill milk | ||
| 2 oz. castor sugar | ||
| Grated rind of 1/2 lemon | ||
| Butter | 1 Ounce | |
| 3 individual sponge cakes | ||
Directions
Make a syrup by slowly heating together the loaf sugar and water and then boiling rapidly for a few minutes; add a few drops of cochineal just to colour the syrup pink.
Peel, halve and core the pears and put immediately into the syrup and stew until tender; about 1/2 hr.
Take out the pears and reduce the syrup by rapid boiling to just over 1/2 pt., reheat the pears in the syrup before serving.
Meanwhile, beat together the eggs, warmed milk, castor sugar, lemon rind and melted butter.
Slice the sponge cakes and arrange them in a buttered border mould.
Pour the custard on to the sponge cakes.
Stand the mould in a tray containing sufficient cold water to come about half-way up the sides of the mould.
Bake 40 nun in a warm oven (335° F., Gas 3) until set.
Turn out on to a hot dish, arrange the pears on the border or in the centre and pour the syrup round.
Peel, halve and core the pears and put immediately into the syrup and stew until tender; about 1/2 hr.
Take out the pears and reduce the syrup by rapid boiling to just over 1/2 pt., reheat the pears in the syrup before serving.
Meanwhile, beat together the eggs, warmed milk, castor sugar, lemon rind and melted butter.
Slice the sponge cakes and arrange them in a buttered border mould.
Pour the custard on to the sponge cakes.
Stand the mould in a tray containing sufficient cold water to come about half-way up the sides of the mould.
Bake 40 nun in a warm oven (335° F., Gas 3) until set.
Turn out on to a hot dish, arrange the pears on the border or in the centre and pour the syrup round.
Chef
