To dry Pear Plumbs

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (3)

two pounds of pear plumbs ↝ Pears, raw, bartlett [Fruits and Fruit Juices]
one pound of sugar ↝ Sugar, NFS [Sugars and honey]
as much water as will prevent burning them ↝ Water, tap [Tap water]

Instructions (9)

Stone the plumbs, and fill them every one with sugar.
Lay them in an earthen pot, put to them as much water as will prevent burning them.
Set them in an oven after bread is drawn, let them stand till they are tender.
Put them into a sieve to drain well from the syrup.
Set them in an oven again, until they be a little dry.
Smooth the skins as well as you can, and so fill them.
Set them in the oven again to harden.
Wash them in water scalding hot, and dry them very well.
Put them in the oven very cool to blue them, put them between two paper dishes, and let them in the oven.

Original Text · last edited 6 days ago

To dry Pear Plumbs.
TO two pounds of pear plumbs put one pound of sugar; stone
the plumbs, and fill them every one with sugar; lay them in an
arthen pot, put to them as much water as will prevent burning
them; then set them in an oven after bread is drawn, let them
stand till they are tender, then put them into a sieve to drain well
from the syrup, then set them in an oven again, untill they be
a little dry; then smooth the skins as well as you can, and so fill
them; then set them in the oven again to harden; then wash
them in water scalding hot, and dry them very well, then put them
in the oven very cool to blue them, put them between two pa-
per dishes, and let them in the oven.

Notes

Split from recipe 5a4542fb-4eb1-4ef4-b2c9-1a68097bd844