| How To Cook: |
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1. Line a flan ring with pastry, bake blind in a moderately hot oven (400°F).
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2. Dissolve sugar in water, allow boiling for a few minutes to reduce slightly and add the vanilla essence.
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3. Gently cook the peeled and cored pears in this syrup, drain carefully and use the syrup to dissolve the jelly square.
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4. Cover the inside of the pastry with warm apricot jam and put the pears in the case, with a cherry in each hole.
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5. When the jelly is cold and beginning to set, pour over the fruit.
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6. Decorate with whipped cream and angelica.
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