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.