Duchess Pudding

Cook six very ripe peeled pears in a twelve-degree syrup; drain and rub them through a sieve; put this pulp in a vessel with two gills of syrup at thirty-five degrees, and one gill of lemon juice; strain the whole, bring it to twenty-two degrees and freeze. Cut some candied pineapple and candied cherries (half a pound of each) in quarter-inch pieces, boil them in a little thirty-degree syrup, leave to cool and drain. To the ice add two egg-whites of Italian meringue, and the well-drained fruits. Imbed a two-quart pudding mold in ice; coat the inside with a quarter of an inch layer of maraschino ice cream (No. 3462), and put in the pear ice; place the cover on, pack it well in salted ice, freeze, allowing one hour for each quart, then unmold and dress on a napkin. Accompany this pudding by a sauce prepared as follows: Put one Italian meringue egg-white in a metal bowl; stir it well with the juice of an orange and a few drops of extract of pears and a little champagne.