Poach the pears in vanilla-flavoured syrup; drain them well and allow to cool. When quite cold, coat them several times with fairly thick redcurrant jelly and immediately sprinkle with toasted nibbed almonds.
Arrange the pears on a Pouding Diplomate made in a shallow mould and turned out on a round dish. Surround the pudding with neatly cut triangles of apple jelly.
© 1903 All rights reserved. Published by Taylor and Francis.