Stewed Pears

Ingredients

• 6 pears
• 1 pint of water
• ; § lb. of loaf sugar
• ; 2 cloves
• ; 1 lemon (rind of, and juice)

Method

1. 1

   Pare six large pears and divide them in quarters, and put into cold water as you peel them, to preserve the colour.

2. 2

   Put in a stewpan with sufficient water to cover them, which must be measured, and half a pound of loaf sugar allowed to each pint, two cloves and the rind of a lemon cut very thin.

3. 3

   Stew gently for twelve hours, cover them with the pear peeling, and on no account let them boil.

4. 4

   They should be of very fine colour.

5. 5

   Before taking the pears off the fire, add the juice of a lemon.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 39. The excerpt below is the record exactly as published.

Stewed Pears. For Eight Pbrsons. — 6 pears ; 1 pint of water ; § lb. of K>af sugar ; 2 cloves ; 1 lemon (rind of, and juice)

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