2709—Poires Félicia

Poach some quartered William pears in vanilla-flavoured syrup and let them cool. Cook also, in a pink syrup, some very small halved pears.

Dish the quarters in the middle of a border of Viennese cream (No. 2641, Crème à la Viennoise, Moulée) laid out upon a dish. Cover them with a pyramid of vanilla-flavoured Chantilly cream, and sprinkle its surface with crushed, red No. 2352, Pralin.

Surround the cream border with the pink half-pears.