STEWED PEARS AND VANILLA CREAM

Get 1 tin of pears, open it, and turn the contents into an enamelled stewpan, add some sugar and liquid cochineal to colour the fruit, and let them stew a few minutes. Take out the pears carefully without breaking them, and let the syrup cook until it is thick. When the pears are cold lay them on a dish with the cores upwards, and with a spoon scoop out the core, and fill the space left with whipped cream flavoured with vanilla and sweetened; sprinkle them with finely shredded blanched almonds or pistachios, and pour the syrup round them.