Pears, Stewed

Ingredients

• eight or ten good-sized pears
• 6 ozs. of loaf sugar
• six cloves
• six whole allspice
• three-quarters of a pint of water
• a glassful of port

Method

1. 1

   Pare, core, and halve pears.

2. 2

   Place in saucepan with sugar, spices, water, and port.

3. 3

   Boil gently until soft.

4. 4

   Lift out, place on dish, and strain syrup over them.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 196. The excerpt below is the record exactly as published.

Pears, Stewed cochineal, and either a strip of lemon- rind, a quarter of a stick of vanilla, or a few cloves. Simmer very gently until they are quite tender without being broken, then drain them well, put them on a dish, boil the syrup quickly until it is thick ; when it is cold, and just before the compote is to be served, strain, and pour the syrup over the fruit. The pears are to be boiled until tender. Pears, Frosted or Iced. — Take half a dozen large pears, which have been stewed whole in syrup. Dry them well, then cover them smoothly and evenly with a white icing made as follows : Beat the white of an egg to a firm froth, add % lb. of pow- dered and sifted sugar, a table-spoon- ful of lemon-juice, and a few drops of cold water, and beat the mixture thoroughly until it forms a very thick, smooth liquid. When the pears are covered, set them in a warm place, or in a cool oven, to stiffen the icing. Pears in Jelly. — Peel six or eight large pears, cut them into halves, take out the cores, and throw them as they are done into cold water to keep them from becoming discolored. Put them into a saucepan with as much syrup as will cover them, and let them stew gently until they are tender but unbroken. The quantity of sugar put into the syrup will de- pend ixpon the quality of the pears, as some are naturally much sweeter than others. When sufficiently cooked, drain the pears from the syrup, brush them over with the beaten yolk of an egg, sprinkle pow- dered and sifted sugar thickly over them, and arrange them on a glass dish. Supposing there is a pint and a half of syrup, dissolve in it I oz. of gelatine which has been soaked in as much cold water as will cover it for one hour. Add half a pint of boiling water, color with two or three drops of cochineal, and strain it through a jelly- bag over the pears. Put the dish into a cool place, and when the jelly is quite stiff it is ready for serving. Time, about one hour to stew the pears. Pears, Meringue of. — Pare, core, and halve a dozen pears, and stew them in syrup until they are suffi- ciently tender to be pierced easily with a needle ; put them into a deep tart-dish which they will almost fill, and boil the syrup quickly until it is so much reduced that, when poured over the pears, it will only half cover them. Beat the whites of four eggs to a solid froth. Stir into them four table-spoonfuls of powdered and sifted sugar, and spread the mixture evenly and smoothly over the fruit; put it at once into a moderate oven and bake until the crust is lightly colored and crisp even in the middle. Time to bake, half an hour. Pears with Rice. — Wash 6 ozs. of rice in two or three waters, put it into a saucepan with a quart of milk, some white sugar, and let it simmer gently for an hour. Add essence of vanilla, turn it upon a hot dish, and lay upon it four or five good baking pears which have been cored, halved, and stewed until quite tender with three pints of water, 4 ozs. of sugar, and a quarter of a stick of vanilla. Boil the syrup in which the pears were stewed very quickly for a few minutes to thicken it, and pour it over the rice. Serve either hot or cold. Time, one hour and a half or more to stew the pears. Pears, Stewed. — Pare, core, and halve eight or ten good-sized pears, leaving on the stalks or not, accord- ing to taste ; put them in a saucepan, with 6 ozs. of loaf sugar, six cloves, six whole allspice, three-quarters of a pint of water, and a glassful of port

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