Preserved Pears

Ingredients

• one pound fruit
• one pound sugar
• two cups water
• the juice and thinly pared rind of one lemon

Method

1. 1

   Pare the pears thinly.

2. 2

   Make a syrup from two cups of water and one pound of sugar, clarify by boiling and skimming, then add pears and stew gently until clear.

3. 3

   Optionally, stick a clove in each pear's blossom end for flavor.

4. 4

   If pears are tough, parboil until tender before preserving.

5. 5

   Seal in jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 621. The excerpt below is the record exactly as published.

Preserved Pears (Conserve de Poires ) One pound fruit, one pound sugar. Pare off the peeling thin. Make a nice syrup of two cups water and one pound sugar and, when clarified by boiling and skimming, put pears in and stew gently until clear. Choose, rather, pears like the sickle for pre¬ serving — both on account of their flavor and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit re¬ quires some extraneous flavor to bring out its own piquancy. An¬ other acceptable addition to pear preserves may be found instead by adding the juice and thinly pared rind of one lemon

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