Pear Chartreuse. (Fox Warren.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For stewing pears

6 pears ↝ Pears, raw [Fruits and Fruit Juices]
1/4 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
1/2 pt. of water ↝ Water, tap [Tap water]
the juice and the grated rind of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pinch of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
4 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
6 drops of cochineal if desired

To set the mixture

1 oz. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]

For serving

iced whipped cream powdered with vanilla-flavoured sugar ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Stew 6 pears in a syrup of 1/4 lb. of sugar to 1/2 pt. of water, with the juice and the grated rind of a lemon, a pinch of cinnamon, and 4 cloves; also 6 drops of cochineal if desired.
Rub all through a fine wire sieve.
Set it with 1 oz. of gelatine.
Put it into a hollow mould, and do not serve till next day.
You can put iced whipped cream powdered with vanilla-flavoured sugar in centre.

Original Text

Pear Chartreuse. (Fox Warren.)
Stew 6 pears in a syrup of ¼ lb. of sugar to ½ pt. of water, with the juice and the grated rind of a lemon, a pinch of cinnamon, and 4 cloves; also 6 drops of cochineal if desired.
Rub all through a fine wire sieve, “set” it with 1 oz. of gelatine; put it into a hollow mould, and do not serve till next day.
You can put iced whipped cream powdered with vanilla-flavoured sugar in centre.

Notes

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