No. 1230 Bordure de Poires en gelée.
Cut twelve middling-sized ripe pears in halves, take out the cores, peel neatly, and throw them into a preserving-pan, with the juice of two lemons and half a pound of lump sugar, let stew rather quickly till tender, but not to break, put them upon a dish till cold, have a cylinder mould (but not too deep) upon the ice, have a quart of jelly flavoured with four glasses of any liquor, put a little at the bottom of the mould half an inch in depth when set, dress your pears round in a border, (but the reverse way, so that they become right when the mould is turned over,) fill the mould up with the jelly when quite cold and upon the point of setting, and when wanted turn it out as before, and fill up the centre with red whipped jelly. Apricots or peaches cut in halves may be dressed the same, or apples.