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Pears Stewed in Butter

Take half a dozen large baking pears, pare and core without breaking them, and fill the cavity in each with a clove crushed to powder, a little moist sugar, and a small lump of butter. Put them into a stewpan with the stalk ends upper-most, and pour over them three ounces of clarified butter; cover the saucepan closely, and let them stew gently until they are quite soft without being broken, then lift them out carefully, fill the hollows with red currant jelly, and arrange the pears on a dish, with the narrow parts meeting in the centre. Pile half a dozen macaroons which have been soaked in sherry, in the centre of the fruit, round which pour the syrup and serve. Time to stew the pears, about one hour. Probable cost, exclusive of the sherry, 1s. 2d. Sufficient for five or six persons.