Chapter XX · Entremets (Sweets) · No. 2717
2717—Poires au Rhum
Stew the pears and set them in a timbale.
Thicken the syrup with arrowroot, colour it faintly with pink; flavour it with rum; pour it over the pears, and let them cool.
N.B.—These pears may also be served hot, after the same recipe; except that the rum is poured over the pears, hot, at the last moment, and set alight at the table.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2717, p. 781. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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