2586—Poires à la Régence

Turn the pears; cook them whole in a vanilla-flavoured syrup, and let them cool in the syrup. When they are cold cut them in two lengthwise, slightly hollow out the inside of each half; garnish the hollow with rice for entremets, combined with a quarter of its weight of frangipan cream and a fine salpicon of candied fruit, macerated in Kirsch.

Join the two halves of each pear, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with very fine bread-crumbs.

Fry them at the last moment, and, on taking them out of the fat, stick an angelica stalk into each. Dish them on a napkin, and serve a Kirsch-flavoured apricot sauce separately.