2708—Poires à la Carignan

Evenly turn some very fine dessert pears, and cook them in a vanilla-flavoured syrup; keeping them fairly firm. Drain them on a dish and let them cool. This done, trim them flat at their base, and empty them from underneath by means of a root spoon, after having outlined the circumference of the opening with an even round cutter.

Fill them with a preparation of “Bombe au chocolat praliné” (see Bombe, No. 2826, Bombes (Generic Recipe)).

Close them up with a little roundel of No. 2376, Pâte à Génoise Fine, stamped out by means of the same cutter as that used above.

Set the pears on a tray; coat them speedily with apricot jam cooked to the No. 2344, The Cooking of Sugar stage; glaze them with chocolate fondant, and keep them for three hours in a very cold refrigerator. Meanwhile, prepare as many small No. 2376, Pâte à Génoise Fine squares as there are pears; and make them one-quarter inch wider than the diameter of the pears. Saturate these square bases with Anisette, and by means of a little apricot jam cooked to the No. 2344, The Cooking of Sugar stage, stick each of them on to very thin, dry-paste bases of the same size. Coat these prepared bases with the same apricot jam, and garnish them all round, as also their uncovered corners, with pralined splintered almonds.

When about to serve, take the pears out of the refrigerator, set them on these bases: stick into each a stalk and a leaf, made from pulled sugar; and dish on a napkin.

N.B.—Each pear should be cut vertically into two, three, or four pieces, subject to its size.