[2706—POIRES ALMA]
Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the [blanched] and chopped [zest] of an orange. Cool: dish them in a timbale; sprinkle them with powdered [pralin], and serve a Chantilly cream at the same time.
[2707—POIRES CARDINAL]
Poach the pears in a vanilla-flavoured syrup, and then proceed as directed under No. [2697].
[2708—POIRES A LA CARIGNAN]
Evenly turn some very fine dessert pears, and cook them in a vanilla-flavoured syrup; keeping them fairly firm. Drain them on a dish and let them cool. This done, trim them flat at their base, and empty them from underneath by means of a root spoon, after having outlined the circumference of the opening with an even round cutter.
[780]
]Fill them with a preparation of “Bombe au chocolat praliné” (see Bombe, [No.[!-- TN: period invisible --] 2826]).
Close them up with a little roundel of [Génoise], stamped out by means of the same cutter as that used above.
Set the pears on a tray; coat them speedily with apricot jam cooked to the [small-thread] stage; glaze them with chocolate fondant, and keep them for three hours in a very cold refrigerator. Meanwhile, prepare as many small [Génoise] squares as there are pears; and make them one-quarter inch wider than the diameter of the pears. Saturate these square bases with Anisette, and by means of a little apricot jam cooked to the [small-thread] stage, stick each of them on to very thin, dry-paste bases of the same size. Coat these prepared bases with the same apricot jam, and garnish them all round, as also their uncovered corners, with [pralined] splintered almonds.
When about to serve, take the pears out of the refrigerator, set them on these bases: stick into each a stalk and a leaf, made from pulled sugar; and dish on a napkin.