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Border Of Pears

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  Loaf sugar 1⁄2 Pound
  Water 1 Pint
  Cochineal 3 Drop
  Small stewing pears 2 Pound
  Eggs 2
  Egg yolk 1
  Milk 1⁄4 Pint (1 Gill)
  Castor sugar 2 Ounce
  Grated lemon rind 1 Tablespoon
  Butter 1 Ounce
  Sponge cake 3

Make a syrup by slowly heating together the loaf sugar and water and then boiling rapidly for a few minutes; add a few drops of cochineal just to colour the syrup pink.
Peel, halve and core the pears and put immediately into the syrup and stew until tender; about 1/2 hr.
Take out the pears and reduce the syrup by rapid boiling to just over 1/2 pt., reheat the pears in the syrup before serving.
Meanwhile, beat together the eggs, warmed milk, castor sugar, lemon rind and melted butter.
Slice the sponge cakes and arrange them in a buttered border mould.
Pour the custard on to the sponge cakes.
Stand the mould in a tray containing sufficient cold water to come about half-way up the sides of the mould.
Bake 40 nun in a warm oven (335° F., Gas 3) until set.
Turn out on to a hot dish, arrange the pears on the border or in the centre and pour the syrup round.

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Border Of Pears Recipe