1kg large-sized bread
1 tablespoon of sugar
1 lemon peel
2 tablespoons of apricot jam
Cut the pears into quarters and dip them in the butter, which has been mixed with the sugar and lemon. Cook them over a high flame, stirring continuously. Cut the bread into slices of the same size and dip them in the melted butter.
Completely cover the base and the sides of a mould evenly with some of these slices. Combine the pears with the jam, mix together and pour it into the mould. Cook it for half an hour in a hot oven and take it out when it is warm.