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Pear Timbale with Raisins

Butter a timbale-mould and line it with short paste. Peel, core and mince twelve pears, put them in a preserving-pan with a piece of butter, and cook them over a slow fire till half done. Put in with the pears a quarter of a stick of vanilla, two breakfast cupfuls of picked Smyrna raisins, previously softened in warm water, three tablespoonfuls of apricot marmalade, and a small quantity of sugar. When done leave the pears to cool. Dilute a little apricot marmalade with kircsh. Fill the lined mould with the pears, put a flat of the same paste over it and bake it in a slack oven for three-fourths of an hour. When done, turn the timbales on a dish, sprinkle over some chopped pistachios, pour over the apricot sauce, and serve.