No. 1277 Poires au Riz.
Peel and cut in halves eighteen small ripe pears, which put in a small preserving-pan, with three quarters of a pound of sugar, a little water, and the juice of two lemons. Stew them till tender, then lay them upon a dish to cool, and mix three tablespoonfuls of apricot marmalade with the syrup, have some rice prepared as in the last, with which make a stand, but not quite so high, dress the pears in a border in the interior, and again in the centre dress the remainder of the rice in pyramid; when ready to serve pour the syrup over, and garnish tastefully with angelica round.