No. 218 Masked Pears
6 stewing pears.
¾ pint water.
1 egg.
6 tablespoons bread crumbs.
24 lumps sugar.
1 inch cinnamon stick.
Jam.
½ ounce butter.
Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.