Lombarde Pears—Stuffed

Peel one dozen medium-sized pears, leave on a part of the stalk and cut them across in two at two-thirds of their height; scoop them out with a vegetable spoon (Fig. 91) and cook in a light syrup. As soon as they are done drain, wipe and stuff them with a salpicon of fruits mingled with pear marmalade and flavored with kirsch, and put them together again into their original shape. Dress a layer of rice and cream with vanilla (No. 160), finished with a few egg-yolks, on the bottom of a dish; arrange the pears in a circle on the edges of this and fill the center with some stewed apples cut into balls with a vegetable spoon, some candied cherries washed in hot water and pineapple cut in dice, the whole to be diluted with a little vanilla syrup. Serve separately a sauce made of strawberry pulp diluted with as much syrup and flavored with maraschino.