How then, brethren, because he that is baptized in Christ, and believes on Him, does not now speak in the tongues of all nations, are we not to believe that he has received the Holy Ghost? God forbid that our heart should be tempted by this faithlessness... Why is it that no man speaks in the tongues of all nations? Because the Church itself now speaks in the tongues of all nations. Before, the Church was in one nation, where it spoke in the tongues of all. By speaking then in the tongues of all, it signified what was to come to pass; that by growing among the nations, it would speak in the tongues of all.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Campanile	4	servings

INGREDIENTS

4		Williams pears.
100	g	Sugar cubes.
80	g	Sugar.
50	g	Flour.
1/2	l	Milk.
4		Egg yolks.
50	g	Flaked almonds.
1		Vanilla stick.

INSTRUCTIONS

FOR THE CONFECTIONER'S CUSTA
1 Melt the sugar cubes in 50 cl water in a small saucepan over a low
heat, to make a syrup. Peel and wash the pears, add them to the pan
and cook over a low heat for 20 minutes. Remove the saucepan from the
heat, leave the pears to cool in the syrup.
2 Prepare the confectioner's custard: boil the milk with the vanilla
in a saucepan. Beat the egg yolks with the sugar in a terrine dish
until the mixture is frothy. Then add the flour, still beating the
mixture. Pour in the hot milk and put back on the heat, beating until
the mixture boils. Leave to cool.
3 Strain the pears and arrange on a serving dish. Pour the custard
over the top and decorate with the almonds.
Campanile tip:
You can use peaches, apricots, figs etc. instead of the pears.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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