Jellied Pears and Almonds

Ingredients

• 6 halves of DEL MONTE Canned Pears
• 4 blanched almonds
• 2 tablespoons of cornstarch
• 3 tablespoons of cold water
• 1 cup of hot sirup from the pears
• 1/2 cup of hot water
• juice of 1/2 lemon

Method

1. 1

   Arrange 6 halves of Del Monte Canned Pears in a serving dish.

2. 2

   Press the halves of 4 blanched almonds into each pear.

3. 3

   Moisten 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir into 1 cup of hot sirup from the pears and 1/2 cup of hot water.

4. 4

   Cook until thick and clear, and add the juice of 1/2 lemon.

5. 5

   Pour over the pears and set aside until firm.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 115. The excerpt below is the record exactly as published.

JELLIED PEARS AND ALMONDS— Arrange 6 halves of DEL MONTE Canned Pears in a serving dish. Press the halves of 4 blanched almonds into each pear. Moisten 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir into 1 cup of hot sirup from the pears and V2 cup of hot water. Cook until thick and clear, and add the juice of V2 lemon

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