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Stuffed Pears

Select a large pear, not too ripe, and peel it, but do not remove the stalk. Cut the pear lengthwise about two-thirds of its height from the side on which it is lying. Take out the inside with a vegetable-spoon. Cook the pieces of pear by boiling in a little sugar and water, but keep them firm, and leave in the syrup till cold. Drain the pear on a cloth. Put a layer of cooked rice and cream on a dish, put the thick part of the pear on it, fill the hollow with a salpicon of fruits thickened with a little apricot marmalade, put the other piece of pear on the top, and arrange a circle of crystallized green gages round it. Reduce the syrup flavor with a little vanilla extract, and pour it, when cold, over the pear.