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Pear Marquise

Neatly peel six medium, even-sized, fresh pears, without cutting away the stems. Have a pint water in a saucepan with four ounces sugar and a teaspoon vanilla essence; place on the fire and as soon as it boils drop in the pears. Cover the pan and let gently boil for twenty-five minutes. Lift up the pears with a skimmer and keep on a plate; add two tablespoons maraschino to the syrup and let reduce on the fire to a good gill.

Have in another saucepan one pint boiling milk, add three ounces sugar, three ounces raw rice and the chopped rind of quarter of a lemon; let gently boil for thirty minutes, occasionally mixing at the bottom to prevent burning. Dress the rice on a large dish, arrange the pears on top, pour the sauce around and serve.