Stewed Pears With Rice Recipe

Put four large pears cut in halves into a stewpan with a pint of claret,

Burgundy, or water, and eight ounces of sugar, simmer them until

perfectly tender. Take out the pears and let the syrup boil down to

half; flavour it with vanilla. Have ready a teacupful of rice, nicely

boiled in milk and sweetened, spread it on a dish, lay the pears on it,

pour the syrup over, and serve. This is best eaten cold.

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