|Pears||4 Large (eating pears)|
|Red currant jelly||250 Milliliter (small jar)|
|Chopped almonds||1 Tablespoon|
Peel and halve the pears and put into a pan with the red currant jelly, water and sugar.
Cook gently until pears are rosy and tender.
Lift out and arrange rounded side up in a serving dish.
Continue simmering remaining syrup until quite thick.
Pour a little over each pear.
Beat a little cream until thickened, but still of a pouring consistency, or have ready about V2 pint thick custard, and pour into dish, leaving rounded sides of rosy pears showing.
Sprinkle with chopped nuts