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.
Serving size: Complete recipe
Calories 3411 Calories from Fat 483
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 25 g124.8%
Trans Fat 0 g
Cholesterol 1140.8 mg380.3%
Sodium 1305.4 mg54.4%
Total Carbohydrates 709 g236.4%
Dietary Fiber 32 g128.2%
Sugars 545.2 g
Protein 47 g94.7%
Vitamin A 44.7% Vitamin C 32.2%
Calcium 55.3% Iron 81.6%
*Based on a 2000 Calorie diet