Stewed Pears

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (5)

a number of good large cooking pears ↝ Pears, raw [Fruits and Fruit Juices]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
one cup of sugar ↝ Sugar, NFS [Sugars and honey]
one cup of water ↝ Water, tap [Tap water]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (10)

Pare, core and cut pears in half.
Put pears into cold water with lemon juice.
Prick pears in several places.
Make a syrup with one cup of sugar to one cup of water.
Boil syrup and skim.
When syrup is cool, pour it into an earthenware jar.
Put the pears into the syrup.
Add two cloves.
Cover the jar tightly.
Set in a very slow oven and leave for five or six hours.

Original Text

Stewed Pears—I

Pare, core and cut in half a number of good large cooking pears, and put them into cold water in which there is the juice of a lemon. Prick them in several places. Make a syrup in the proportion of one cup of sugar to one cup of water. Boil up and skim. When cool pour it into an earthenware jar. Put the pears into the syrup. Add two cloves. Cover the jar tightly. Set in a very slow oven and leave for five or six hours. This is the best way of cooking pears: but it is essential that the oven should be slow all the time.

Notes

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