effect the pears can be stuck all
over, when cold, with slivers of
blanched almonds.
SLICED AND SUGARED ORANGES
One of the charms of restaurants
in Italy is the way a waiter will
come to your table, spear an
orange on the end of a fork, and in
a wink it is peeled, and cleanly,
elegantly sliced on to your plate,
no juice wasted and never a trace
of pith or pip. It is an entertaining
and skilful professional trick,
fascinating to watch, and difficult
to imitate. So I prepare my sliced
oranges – a sweet dish which I find