Preserved Pears

Ingredients

• with a silver knife
• one pound of sugar
• each half pint of water

Method

1. 1

   Pare fruit and drop into cold water to preserve color.

2. 2

   Boil in clear cold water until almost tender.

3. 3

   Make syrup with the water used for boiling, add sugar, and cook pears until they can be pierced with a silver fork.

4. 4

   Put in hot jars and cover with boiling syrup.

5. 5

   Seal.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.

PRESERVED PEARS. Pare the fruit with a silver knife and drop into a bowl of cold water to preserve the color. When all are pared, put into a pan of clear, cold water, and boil until almost tender. Make a syrup of the water in which the pears were boiled, allowing one pound of sugar to each half pint of water

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