Preserved Pears

Ingredients

• an equal quantity of sugar
• the thinly pared yellow rind and juice of two lemons
• two ounces of green ginger-root scalded and scraped
• a pint of cold water

Method

1. 1

   Choose firm acid pears; peel and drop them into cold water.

2. 2

   Weigh the fruit and allow an equal quantity of sugar.

3. 3

   Boil the fruit in sufficient water until tender.

4. 4

   In a preserving-kettle, boil sugar with water, lemon rind, juice, and ginger.

5. 5

   Add pears to the syrup and boil until clear.

6. 6

   Cool in syrup and store.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 286. The excerpt below is the record exactly as published.

PRESERVED PEARS. Choose firm acid pears for preserving ; if the fruit is small, reserve it whole ; if large, cut it in halves or quarters ; peel le pears with a silver fruit-knife, dropping them into cold ater as fast as they are peeled, to prevent discoloration ; hen the fruit is all prepared, weigh it, and allow an equal uantity of sugar ; put the fruit over the fire in sufficient aid water to entirely cover it, and heat and gently boil it ntil it is tender enough to yield to a shght pressure of the ngers ; meantime put the sugar into the preserving-kettle, iding to each pound a pint of cold water, and to every five r six pounds the thinly pared yellow rind and juice of two mons, and two ounces of green ginger-root scalded and ;raped

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