Baked Pears—Stuffed or Meringued

Ingredients

• large pears
• seeded dates
• raisins
• chopped nuts
• some tart marmalade of other fruit
• shredded cocoanut
• a little lemon peel or candied ginger
• the whites of three eggs
• half cup of sugar

Method

1. 1

   Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade or shredded cocoanut; place close together in a dish and bake slowly till tender.

2. 2

   For Meringued Pears, bake with lemon peel or candied ginger, then top with meringue made from egg whites and sugar.

3. 3

   Brown quickly and serve with rich milk.

Nutrition per serving

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 24. The excerpt below is the record exactly as published.

BAKED PEARS—STUFFED OR MERINGUED Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade of other fruit, or shredded cocoanut; place close together in a dish or pan and bake slowly till tender, without sugar and only enough moisture to prevent burning. When done place in a heated glass dish and serve, cold, or pour over them a simple custard or melted marshmallows. For the Meringued Pears bake the fruit with a little lemon peel or candied ginger in the centres and when ten- der place over them a meringue made with the whites of three eggs and half cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.