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Stewed Pears and Rice

Peel and cut four large pears in halves, put them in a lined pan with half a pound of powdered sugar and one pint of claret, and let them boil slowly till tender. Wash four ounces of rice, and boil it in milk, sweetening to taste. Turn the rice on a hot dish, drain the pears, arrange them on it. Reduce the cooking liquor of the pears to half its original quantity, then pour it over the pears, and serve either hot or cold.