To bake Pears

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Yield
12.0 pears
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Add the juice of three seville oranges, cinnamon, cloves, mace, and lemon peel to a pint of water.
  2. Boil them together for a quarter of an hour.
  3. Strain the mixture.
  4. Add a pint of red port, plenty of loaf sugar, and a little cochineal to the strained liquor.
  5. Pare, cut into halves, and core twelve large baking pears.
  6. Place the prepared pears into a pan.
  7. Pour the liquor over the pears.
  8. Cover the pan with writing paper.
  9. Bake in a moderate oven.
Alternative method
  1. The pears may be done in a stewpan over a fire in the same manner.
Original Text
To bake Pears. To a pint of water add the juice of three seville oranges, cinnamon, cloves, and mace, a small quantity of each, a bit of lemon peel, and boil them together a quarter of an hour; then strain and add to the liquor a pint of red port, plenty of loaf sugar, and a little cochineal; after which pare, cut into halves, and core, twelve large baking pears, put them into a pan, add the liquor, cover the pan with writing paper, and bake them in a moderate oven. N. B. They may be done in the same manner in a stewpan over a fire.
Notes
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