Fruits a la Creole

Cut lengthwise in two one large, well-pared pineapple, either fresh or preserved. Divide each half into slices of even length and thickness, not having them too thin, and lay them in a flat dish to cover with a cold syrup of twenty-eight degrees; let macerate for two or three hours. Beside these split in halves five or six fine peaches, not too ripe, suppress the stones, then lay a few at a time on a large skimmer and plunge into boiling water; remove to the side of the fire and leave them until the skins detach, then throw them at once into cold water. As soon as the skins are peeled off drain and macerate them for one hour in a cold syrup of twenty-eight degrees and covered with a round piece of white paper. In case no fresh peaches can be procured use canned ones cut in two; after removing them from the can they should be wiped on a cloth and then ranged in a china vessel and covered with a cold syrup of twenty-eight degrees, afterward with a round piece of white paper. Cook in milk three-quarters of a pound of blanched Carolina rice, keeping it consistent but tender; sweeten it well at the last moment, finishing with a little cream, fresh butter and a few egg-yolks. With this rice fill a buttered pyramidical tin mold shaped like a funnel; press down the rice and lay the mold in a narrow but deep bain-marie saucepan, and keep it hot for ten to twelve minutes. Just when prepared to serve drain the pineapples and peaches; unmold the rice on a cooked paste (No. 131) foundation, a little wider than the circumference of the mold, having it attached to the center of a dish; dress the slices of pineapple erect against the pyramid, lightly overlapping them, and dress the half peaches around the pineapple. Arange in a crown-shape on top of the pyramid a few angelica leaves cut into points and fill the center with a cluster of fine large red candied cherries. Brush the fruits over with a thick vanilla syrup and serve with a sauce-boat of apricot and maraschino sauce (No. 3001).