Raisins de Bourgogne

Ingredients

• 2 pounds of ripe grapes
• 1 cup of water
• 2 pounds of ripe pears

Method

1. 1

   Boil grapes with water until soft.

2. 2

   Press through a sieve, add peeled and sliced pears, and stir until reduced to half.

3. 3

   Sweeten to taste, strain again, and put into jars.

4. 4

   Set jars in the oven overnight, then keep in a cool place.

5. 5

   Serve with toast or rolls.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 70. The excerpt below is the record exactly as published.

AISINEB DB BOURGOGNE. This is an old and very delicious French mar- malade. Boil 2 pounds of ripe grapes with i cup of water, stirring until soft. The grapes must, of course, be free from seeds and stems. Press through a sieve, forcibly ; add 2 pounds of ripe pears

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