Take twelve middling-sized ripe pears, which cut in halves, peel them
neatly, and take out the cores; throw them into a pan, in which you have
put the juice of two lemons, and the thin rind of one cut in thin strips
and three quarters of a pound of sugar broken small; pass them over a
sharp fire, moving them occasionally till tender, put them upon the ice
to get cold; when ready, fill your vol-au-vent, and serve.