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Pear Flawn

Prepare a good paste with eight ounces of flour and some butter, roll it out into a round about ten inches in diameter, then gather it up about two inches all round the edges, which crimp and decorate with a wreath of paste leaves. The edges of the flawn should be moistened with a little water to make them stick. Peel some fine pears, cut them in halves lengthwise and put them in a preserving-pan with some sugar, the juice of one or two lemons and the thinly-pared and shred rind of one lemon. Cook the pears slowly till tender, and leave them till cold. Bind a strip of buttered paper round the flawn, fill it with the pears and their syrup and bake for three-fourths of an hour. When cooked take the paper off the flawn, glaze it over with apricot marmalade and serve it.