2584—Poires à la Parisienne

Bake a No. 2376, Pâte à Génoise Fine base in a flawn-ring, and, when it is almost cold, saturate it with Kirsch-flavoured syrup.

In the middle of this base set a little dome of vanilla-flavoured rice, and surround it with pears, cooked in syrup and set upright. Border them with a thread of ordinary No. 2382, Ordinary Meringue, squeezed from a piping-bag, fitted with a fair-sized, grooved pipe; by the same means make a fine rosette of No. 2382, Ordinary Meringue on top of the dome, and bake this No. 2382, Ordinary Meringue in a mild oven.

On taking the dish out of the oven, glaze the pears with a brush dipped in rather stiff apricot-syrup, and surround them with a border of half-sugared cherries.