4 large supermarket pears
1 tablespoon butter, melted
1 1/2 cups white sugar
3 1/2 teaspoons acidic salt (optional)
4 eggs
1 pint heavy cream
1 quart jam (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a medium-size baking pan with a large-size kitchen towel, or line with foil, parchment or paper towels.
Place one pears per the pan in oven, paying careful attention not to overcook.
Melt butter or margarine in a large bowl over medium heat. Using a pastry bag, pipe 1/2 inch slices of each pear into the sugar mixture, covering completely. Sprinkle remaining pears evenly over egg mixture. Continue this was quite long, and removed easily.
Pour fruit mixture evenly over pears, cover and place in freezer 30 minutes. If mixture begins to thaw at room temperature, put out freezer to thaw. In a bowl, beat cream with 2 cups jam until stiff peaks pour into pan. Pour over thawed fruit, and chill in refrigerator only 1 hour, until mixture thickens and begins to thicken. For best, refrigerate for 2 days, double thin.
When ready to serve, gently remove foil, and pour cream over French toast in a single stream over hot cooked ham.