No. 1192 Flan de Poires.
Make a crust the same as above, peel and cut in halves about two dozen very nice pears, put them into a preserving-pan with three quarters of a pound of sugar, the juice of two lemons, and the rind of one, free from pith, cut into small strips; stew till tender, when cold place them in your flan with the syrup over, bake three quarters of an hour with a band of paper round, finish and serve as in the last.
Cherries, greengages, and apricots may also be used for the above purposes by following the same methods, dressing the fruit as for vol-au-vents.