sugar and salt in a saucepan. Beat them together with a wooden spoon until
blended. Stir in milk, tapioca and orange rind. Let stand 5 minutes. Set
over moderate heat and cook until mixture comes to a full rolling boil,
stirring constantly. Turn down heat and continue cooking and stirring 1
minute more. Remove from heat and cool. Whip cream and fold into tapioca
mixture along with vanilla. Pour into bowl and chill well. Spoon chilled
mixture into sherbet glasses at serving time. Top each serving with a
poached pear half and sprinkle with toasted almonds.