The remarks appended to No. [2549] apply equally to pears and to all fruit prepared according to the particular recipe referred to.
[2582—POIRES A LA CONDÉ]
Very small pears turned with great care are admirably suited to this entremet. If they are of medium size, halve them. Cook them in vanilla-flavoured syrup, and dish them on a border of rice as directed under No. [2551].
[2583—POIRES A L’IMPÉRATRICE[!-- TN: acute invisible --]
Quarter and properly trim the pears, and cook them in vanilla-flavoured syrup. Dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets, combined with a little frangipan cream.
Sprinkle the upper layer with crushed macaroons and melted butter, and set the [gratin] to form.
[750]
][2584—POIRES A LA PARISIENNE]
Bake a [Génoise] base in a flawn-ring, and, when it is almost cold, saturate it with Kirsch-flavoured syrup.
In the middle of this base set a little dome of vanilla-flavoured rice, and surround it with pears, cooked in syrup and set upright. Border them with a thread of ordinary [meringue], squeezed from a piping-bag, fitted with a fair-sized, grooved pipe; by the same means make a fine rosette of [meringue] on top of the dome, and bake this [meringue] in a mild oven.
On taking the dish out of the oven, glaze the pears with a brush dipped in rather stiff apricot-syrup, and surround them with a border of half-sugared cherries.