Stewed Normandy Pippins

Ingredients

• Normandy pippins
• enough water to cover them
• sugar
• a slice of lemon-peel
• a wineglassful of sherry
• Some blanched sweet almonds cut in strips

Method

1. 1

   When there is a scarcity of fresh fruit, one is glad to turn to tin or dried for a sweet.

2. 2

   Normandy pippins make either a sweet or a dessert dish.

3. 3

   They need soaking overnight and putting into a stewpan with enough water to cover them, sugar, and a slice of lemon-peel.

4. 4

   Let them stew gently until quite tender, then take them out of the stewpan and place in a glass dish.

5. 5

   Add to the syrup in which they were stewed a wineglassful of sherry, and boil up, which, when cool enough, pour over the pippins.

6. 6

   Some blanched sweet almonds cut in strips and stuck in the pippins make a great embellishment to the dish.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 46. The excerpt below is the record exactly as published.

Stewed Normandy Pippins When there is a scarcity of fresh fruit, one is glad to turn to tin or dried for a sweet. Nor- mandy pippins make either a sweet or a dessert dish. They need soaking over night, and putting into a stewpan with enough water to cover them, sugar, and a slice of lemon-peel. Let them stew gently until quite tender, then take them out of the stewpan and place in a glass dish. Add to the syrup in which they were stewed a wineglassful of sherry, and boil PLAIN COOKING 150 up, which, when cool enough, pour over the pippins. Some blanched sweet almonds cut in strips

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