2706—Poires Alma

Peel the pears and poach them in a syrup made from one quart of water, one-half pint of port wine, eight ounces of sugar, and the No. 273, Blanchings and chopped zest of an orange. Cool: dish them in a timbale; sprinkle them with powdered No. 2352, Pralin, and serve a Chantilly cream at the same time.