Jargonelle Pears, To Bake

Ingredients

• four Large pears
• their weight in sugar
• as much cold water as will barely cover them
• three or four drops of cochineal
• four cloves
• the thin rind of half a lemon

Method

1. 1

   Pare, core, and divide the pears into quarters.

2. 2

   Weigh them and place in a baking-dish with their weight in sugar, enough cold water to cover, cochineal, cloves, and lemon rind.

3. 3

   Bake in a moderate oven until tender, being careful not to break them.

4. 4

   Lift pears into a glass dish, boil the sauce for 2-3 minutes, strain, and pour over the fruit.

5. 5

   Optionally, add a glass of sweet wine or dissolved isinglass for a jelly effect.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 763. The excerpt below is the record exactly as published.

Jargonelle Pears, To Bake.— Pare, | core, and divide four Lirgc pears into quarters. Weigh them, and put them into a baking-dish I with their weight in sugar, as much cold water as will barely cover them, three or four drops of cochineal, four cloves, and the thin rind of half a lemon

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