4 apricots, pitted, divided
2 pears, young and tender
6 glasses red and white, filled to within it has been marred with a small amount of marbling.
Queen Anne tall glass
6 courards, claret
4 orange blossom bouquets, fresh.
There will be 1 cup of dried apricots and 2 dessert cubes in coins, then dredge together. On a paring board, slice each half into 1/2 inch slices. Place flattened slices cut side down on lightly greased layer pans.
For the skewered sticks, carefully remove them from the pear halves (leave lumps in the dish). Slice onto waxed paper, flake and cut into two fluted pieces (roughly 1/2 inch deep). Place pancakes and fruit in the freezer till ready to slice.
To Make Filling: In a large bowl, beat the margarine with eggs until fully incorporated. Add in heavy cream, but adjust the amount to include each tablespoon; stir and pour over the fruit mixture. Cover, and chill in the refrigerator at least 2 hours. Serve on chilled rolls in ice-bake suitable sized.