Pear and Apple Flawn

Line a flawn ring the same as for apricot flawn (No. 3170); fill the bottom halfway up with fine well-reduced apple marmalade (No. 3668); over lay peeled and cored pears or apples, cut either in four or in quarter-inch slices; range them the way they are cut into a rosette on the marmalade, bestrew with sugar and cook in a hot oven. When done thoroughly, remove, brush over with apple (No. 3668) and currant jelly (No. 3670), half and half, diluted with a little syrup.