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Pear Marquise

Name: Pear Marquise
Ingredients: 6 Pear — SIX medium even-sized fresh BARTLETT pears, peeled while keeping STEMS intact; cultivar is the documented modern choice.; 473 Millilitre Water — Water for pear syrup, one pint; source unit: millilitre; 113 Gramme Sugar — Sugar for pear syrup, four oz; source unit: gramme; 1 Teaspoon Vanilla extract — Vanilla essence for pear syrup; source unit: teaspoon; 2 Tablespoon Maraschino liqueur — TWO tablespoons food-purpose alcoholic cherry MARASCHINO liqueur added to syrup AFTER pears are lifted; not cherry syrup.; 473 Millilitre Milk — Milk for rice, one pint; source unit: millilitre; 85 Gramme Sugar — Sugar for rice, three oz; source unit: gramme; 85 Gramme Rice — 85 g RAW rice before the separate milk cook, not 85 g cooked rice.; 0.25 Lemon — Chopped RIND ONLY from ONE QUARTER of a lemon; remaining fruit flesh not allocated here.

Six vanilla-poached pears on sweet milk rice with maraschino pear syrup. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1093. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use Bartlett pears with stems retained and alcoholic cherry Maraschino liqueur. Reduce the saved pear syrup to the qualified GOOD gill while cooking the raw rice separately in milk until soft. Arrange all six pears over the rice and pour syrup AROUND; no exact reduced volume or alcohol removal is claimed. Limites : Pear mass, tenderness, milk absorption and final rice output remain unknown. GOOD gill is a generous source measure, not an exact recovered 118 mL or guaranteed output; alcohol retention remains unknown.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

6 PearSIX medium even-sized fresh BARTLETT pears, peeled while keeping STEMS intact; cultivar is the documented modern choice.
473 Millilitre approximately 2 US cupsWaterWater for pear syrup, one pint; source unit: millilitre
113 Gramme approximately 4 ouncesSugarSugar for pear syrup, four oz; source unit: gramme
1 Teaspoon Vanilla extractVanilla essence for pear syrup; source unit: teaspoon
2 Tablespoon Maraschino liqueurTWO tablespoons food-purpose alcoholic cherry MARASCHINO liqueur added to syrup AFTER pears are lifted; not cherry syrup.
473 Millilitre approximately 2 US cupsMilkMilk for rice, one pint; source unit: millilitre
85 Gramme approximately 3 ouncesSugarSugar for rice, three oz; source unit: gramme
85 Gramme approximately 3 ouncesRice85 g RAW rice before the separate milk cook, not 85 g cooked rice.
0.25 LemonChopped RIND ONLY from ONE QUARTER of a lemon; remaining fruit flesh not allocated here.

Method

Steps

Step 1
Peel six medium BARTLETT pears keeping stems. Bring pint water, four-ounce sugar and teaspoon vanilla to boil; add pears, cover and gently boil printed twenty-five minutes until tender. Lift pears intact. Add TWO tablespoons maraschino to pear cooking syrup and reduce to a recorded GOOD GILL (generous ≈118 mL) without asserting an exact output.
Step 2
In a SEPARATE saucepan bring pint milk to boil, add three-ounce sugar, THREE-ounce RAW rice and chopped rind from quarter lemon. Simmer printed thirty minutes, stirring bottom to prevent scorching and verifying rice soft/absorbed. Spread rice on large dish, arrange SIX pears on TOP with stems visible, pour reduced syrup AROUND and serve.

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