Baked Pears (No. 82)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
coloring
Instructions (4)
  1. Take twelve large baking pears; pare and cut them into halves, leaving the stem about half an inch long; take out the core with the point of a knife, and place them close together in a block-tin saucepan, the inside of which is quite bright, with the cover to fit quite close.
  2. Put to them the rind of a lemon cut thin, with half its juice, a small stick of cinnamon, and twenty grains of allspice.
  3. Cover them with spring-water, and allow one pound of loaf-sugar to a pint and a half of water.
  4. Cover them up close, and bake them for six hours in a very slow oven: they will be quite tender, and of a bright colour.
Original Text
Baked Pears.—(No. 82.) Take twelve large baking pears; pare and cut them into halves, leaving the stem about half an inch long; take out the core with the point of a knife, and place them close together in a block-tin saucepan, the inside of which is quite bright, with the cover to fit quite close; put to them the rind of a lemon cut thin, with half its juice, a small stick of cinnamon, and twenty grains of allspice; cover them with spring-water, and allow one pound of loaf-sugar to a pint and a half of water: cover them up close, and bake them for six hours in a very slow oven: they will be quite tender, and of a bright colour. Obs.—Prepared cochineal is generally used for colouring the pears; but if the above is strictly attended to, it will be found to answer best.
Notes
—