Pears Stuffed with Sultanas, a la Eva

Ingredients

• Secure small tender pears
• Put six pears in two cups water
• one cup sugar
• juice of half lemon
• four tablespoons brandy
• one cup sultana raisins
• one tablespoon almond paste
• two tablespoons sugar

Method

1. 1

   Peel and scoop out pears, cook in water, sugar, lemon juice, and brandy until tender.

2. 2

   Fill with a mixture of raisins, almond paste, and sugar.

3. 3

   Decorate with meringue and bake until settled.

4. 4

   Serve on sponge cake or puff paste with cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 526. The excerpt below is the record exactly as published.

Pears Stuffed with Sultanas, a la Eva Poires farcies de Raisins de Damas, a la Eva Secure small tender pears, peel and cut a little slice at the side, scoop out carefully. Put six pears in two cups water, one cup su¬ gar, juice of half lemon, four tablespoons brandy, cook until tender, leave until cold. When cold, take out and fill, put on a broiler, glaze with an orange glaze. Beat up the whites of two eggs, add two tablespoons sugar, put in a fancy paper bag, decorate on the top in circular style. Stand the pears on a baking sheet, put in oven until the meringue is settled. Serve on round pieces of sponge cake or puff paste with whipped cream or custard sauce in the centre. Canned or bottled pears can be substituted for the fresh ones. A little pink or white ribbon can be tied on the stem of the pear. Filling. One cup sultana raisins, one tablespoon almond paste, two tablespoons sugar. Wash and pick the raisins well, put in a pan with a little brandy and hot water until softened, chop the raisins with the almond paste, add sugar, flavor with brandy. Orange Glaze. Color one cup of the juice the pears have cooked in with a little orange coloring; when hot, thicken with one tablespoon cornstarch dissolved in half cup water. Stuffed Glazed Pears with Cream of Almonds, a la Gimo Poires glacees et farcies de Creme d’Amande, a la Gimo Peel the pears, cook in half sugar and half water with a little lemon juice and brandy. (If fresh pears are not at hand, preserved ones will do.) Take the pears, cut a little hole on the top, scoop out — carefully, so as not to let them break, fill with an almond cream. To one cup of whipped cream two tablespoons dissolved Cox’s gelatine, two tablespoons chopped almonds, two tablespoons sugar, one tablespoon brandy. Glaze the pears half white and half orange. Tie a white ribbon on the stem; serve on a foundation 360 THE SWEDISH, FRENCH of puff" paste, cake, or bavarian. Garnish with spun sugar all around and whipped cream in the centre. Pears with Port Wine, a la Charlotte Poires au Vin d’Oporto, a la Charlotte c Select nice, small, even-sized pears; peel— leaving the stem on. Cut on the side a piece about one and a half inches in length and three-quarters inch in width, scoop out with the potato scooper (be careful not to break). Put in a syrup made from one cup sugar

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