Foires en Surprise

Ingredients

• some large cooking pears
• three-quarters of a pound of sugar
• a pint of water
• about a dessert-spoonful of cochineal
• a few cloves
• a small piece of cinnamon
• half a tablespoonful of cream of rice
• the yolks of three eggs
• half a pint of milk

Method

1. 1

   Peel and core pears, cook smaller halves in syrup until tender, then cool.

2. 2

   Prepare custard with cream of rice, egg yolks, and milk, then fill larger pear halves and cover with smaller halves.

3. 3

   Reduce syrup and serve over pears.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 30. The excerpt below is the record exactly as published.

Foires en Surprise (Surprise Pears). — Peel some large cooking pears, cut them in two, making one half larger than the other on which the stalk should be left, and cut out the core from every piece, making rather a large hollow in the centre of each. Put three-quarters of a pound of sugar in a large, shallow stewpan with a pint of water and about a dessert-spoonful of cochineal. Directly the syrup has come to the boil, put in the smaller pieces of pear, with a few cloves and a small piece of cinnamon, and let them simmer very gently till quite tender. Then lift them out, drain them weD, and put in the large halves of the pears, and when they are done remove the saucepan from the fire and let the peal's get cold in their own liquor. The object of cooking the two halves of the pears separately is because they must be laid flat in the stewpan, not one on the top of the other. In the meantime, take a dozen and a half crystallised cherries, and cut each into eight pieces. Then put into a basin half a tablespoonful of " cream of rice," and add gradually the yolks of three eggs, beaten up with half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.