Pears a l'Allemande

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black.
  2. Put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender.
  3. Brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish.
  4. Add the gelatine to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set.
  5. The syrup may be coloured with a little prepared cochineal, which would very much improve the appearance of the dish.
Original Text
PEARS A L'ALLEMANDE. 1470. INGREDIENTS.—6 to 8 pears, water, sugar, 2 oz. of butter, the yolk of an egg, 1/2 oz. of gelatine. Mode.—Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatine to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set. The syrup may be coloured with a little prepared cochineal, which would very much improve the appearance of the dish. Time.—From 20 minutes to 1/2 hour to stew the pears; 5 minutes to boil the syrup. Average cost, 1s. 3d. Sufficient for a large dish. Seasonable from August to February.
Notes
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