Border Of Pears
|Loaf sugar||1⁄2 Pound|
|Small stewing pears||2 Pound|
|Milk||1⁄4 Pint (1 Gill)|
|Castor sugar||2 Ounce|
|Grated lemon rind||1 Tablespoon|
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.