Pears (Poires).

2706—POIRES ALMA

Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the _blanched_ and chopped _zest_ of an orange. Cool: dish them in a timbale; sprinkle them with powdered _pralin_, and serve a Chantilly cream at the same time.

2707—POIRES CARDINAL

Poach the pears in a vanilla-flavoured syrup, and then proceed as directed under No. 2697.

2708—POIRES A LA CARIGNAN

Evenly turn some very fine dessert pears, and cook them in a vanilla-flavoured syrup; keeping them fairly firm. Drain them on a dish and let them cool. This done, trim them flat at their base, and empty them from underneath by means of a root spoon, after having outlined the circumference of the opening with an even round cutter.

Fill them with a preparation of “Bombe au chocolat praliné” (see Bombe, No. 2826).

Close them up with a little roundel of _Génoise_, stamped out by means of the same cutter as that used above.

Set the pears on a tray; coat them speedily with apricot jam cooked to the _small-thread_ stage; glaze them with chocolate fondant, and keep them for three hours in a very cold refrigerator. Meanwhile, prepare as many small _Génoise_ squares as there are pears; and make them one-quarter inch wider than the diameter of the pears. Saturate these square bases with Anisette, and by means of a little apricot jam cooked to the _small-thread_ stage, stick each of them on to very thin, dry-paste bases of the same size. Coat these prepared bases with the same apricot jam, and garnish them all round, as also their uncovered corners, with _pralined_ splintered almonds.

When about to serve, take the pears out of the refrigerator, set them on these bases: stick into each a stalk and a leaf, made from pulled sugar; and dish on a napkin.

N.B.—Each pear should be cut vertically into two, three, or four pieces, subject to its size.

2709—POIRES FÉLICIA

Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears.

Dish the quarters in the middle of a border of Viennese cream (No. 2641) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red pralines.

Surround the cream border with the pink half-pears.

2710—POIRES A LA FLORENTINE

Fill an oiled border-mould with a semolina Bavarois preparation, and let it set. Turn it out at the last moment, and garnish the middle of the border with stewed pears, cohered by means of a vanilla-flavoured apricot purée.

2711—POIRES HÉLÈNE

Poach the pears in vanilla-flavoured syrup and let them cool.

When about to serve, dish them in a timbale upon a layer of vanilla ice-cream, sprinkled with crystallised violets.

Serve a hot, chocolate sauce separately.

2712—POIRES MARQUISE

Cook the pears in a vanilla-flavoured syrup, and drain them that they may cool. This done, coat them again and again with some very stiff raspberry-flavoured red-currant jelly, and sprinkle them instantly with chopped, burnt almonds.

Set the pears on a “Diplomatic Pudding,” made in a manqué mould, and turned out on a round dish. Surround the base of the pudding with a border of apple-jelly _croûtons_, neatly cut to triangular shapes.

2713—POIRES MARY-GARDEN

Cook the pears in syrup; cool them, and dish them on a timbale, upon a Melba sauce, combined with half-sugared cherries, softened in tepid water for a few minutes.

Decorate the pears with Chantilly cream.

2714—POIRES MELBA

Poach the pears in a vanilla-flavoured syrup, and proceed as directed under No. 2699.

2715—POIRES PRALINEES

Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream.

Between each pear, set a well-moulded tablespoonful of Chantilly cream, and cover the whole with _concassed_-almond _pralin_.

Serve a cold or hot chocolate sauce at the same time.

2716—POIRES A LA RELIGIEUSE

Stew the pears in a vanilla-flavoured syrup; cool them, and dish them in a shallow porcelain timbale equal in depth to the length of the pears.

Cover them with a somewhat thin chocolate Bavarois preparation, and place the whole for two hours in the refrigerator before serving.

2717—POIRES AU RHUM

Stew the pears and set them in a timbale.

Thicken the syrup with arrowroot, colour it faintly with pink; flavour it with rum; pour it over the pears, and let them cool.

N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table.

2718—POIRES A LA REINE EMMA

Mould a Flamri preparation in an even border-mould, decorated with candied fruit. Set this to poach, and, when it is cold, turn it out on a round dish.

In the middle set a pyramid of quartered pears, stewed in a vanilla-flavoured syrup; coat the quarters with Frangipan cream, combined with a quarter of its bulk of crushed, dry macaroons, and with double its volume of very stiff Chantilly cream.

Decorate the top, by means of a piping-bag, with Chantilly cream; and serve some Kirsch-flavoured apricot sauce separately.

2719—POMMES A LA ROYALE

Peel some small apples, core them by means of a tube-cutter, and poach them in vanilla-flavoured syrup. When they are quite cold, coat them with red-currant jelly, and dish them in a circle, each upon a tartlet of blanc-mange. Garnish their midst with chopped Maraschino jelly.