Stew the pears and let them cool. Set them in a timbale, and coat with some Frangipan cream, thinned by means of a little raw cream.
Between each pear, set a well-moulded tablespoonful of Chantilly cream, and cover the whole with [concassed]-almond [pralin].
Serve a cold or hot chocolate sauce at the same time.
[2716—POIRES A LA RELIGIEUSE]
Stew the pears in a vanilla-flavoured syrup; cool them, and dish them in a shallow porcelain timbale equal in depth to the length of the pears.
Cover them with a somewhat thin chocolate Bavarois preparation, and place the whole for two hours in the refrigerator before serving.
[2717—POIRES AU RHUM]
Stew the pears and set them in a timbale.
Thicken the syrup with arrowroot, colour it faintly with pink; flavour it with rum; pour it over the pears, and let them cool.
N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table.