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Parisian Pears

1/2 cupful macaroon crumbs 2 tablespoonfuls cream I tablespoonful sherry wine I teaspoonful vanilla extract 6 rings of angelica 6 candied violets 2 cupfuls steamed ric Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.

Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins