Pears Stewed in Butter

Ingredients

• half a dozen large baking pears
• three ounces of clarified butter
• a clove crushed to powder
• a small lump of butter
• half a dozen macaroons

Method

1. 1

   Pare and core the pears, fill with clove and butter.

2. 2

   Place in a saucepan with stalk ends up, pour clarified butter over, and stew gently until soft.

3. 3

   Fill hollows with red currant jelly and serve with soaked macaroons.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1127. The excerpt below is the record exactly as published.

Pears Stewed in Butter.— Take half a dozen large baking pears, pare and core with- out breaking them, and fill the cavity in each with a clove crushed to powder, a little moist PEA (526) PEA sugar, and a small lump of butter. Put them into a stowpan with the stalk ends uppermost, and pour over them three ounces of clarified butter ; cover the saucepan closely, and let them stew gently until they are quite soft without being broken, then lift them out carefully, fill the hollows with red currant jelly, and arrange the pears on a dish, with the narrow parts meet- ing in the centre. Pile half a dozen macaroons

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