Cut twelve middling-sized ripe pears in halves, take out the cores, peel
neatly, and throw them into a preserving-pan, with the juice of two
lemons and half a pound of lump sugar, let stew rather quickly till
tender, but not to break, put them upon a dish till cold, have a
cylinder mould (but not too deep) upon the ice, have a quart of jelly
flavoured with four glasses of any liquor, put a little at the bottom of
the mould half an inch in depth when set, dress your pears round in a
border, (but the reverse way, so that they become right when the mould
is turned over,) fill the mould up with the jelly when quite cold and
upon the point of setting, and when wanted turn it out as before, and
fill up the centre with red whipped jelly. Apricots or peaches cut in
halves may be dressed the same, or apples.