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(General Remarks.) - (The Jewish Manual)

Peel, core, and quarter a dozen fine large baking pears, put them into
a stewpan with half a pound of white sugar and sufficient cold water
to cover them; with a small quantity of the peelings, a few cloves,
and a little cochineal tied up in a muslin bag, let them stew gently,
and closely covered until tender.

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Stewed Pears

1 dozen stewing pears.

1 quart water.

1/2 pound loaf sugar.

2 inches cinnamon stick.

Peel the pears carefully and remove the cores, but leave them whole.

Dissolve the sugar in the water, using an enamelled stewpan, place the

pears in this and allow to simmer for two hours, keeping the lid on.

Remove the stewpan from the fire, and stand it on one side without the

lid until the pears are perfectly cold, then carefully lift them out

(they should be a beautiful red colour) into a glass dish. Strain the

syrup into a small stewpan, boil over a good heat for about fifteen

minutes (watching it carefully the latter portion), reduce to three

tablespoons, pour over the pears, and allow to thoroughly cool before


Other Recipes

Stewed Pears With Rice

Put four large pears cut in halves into a stewpan with a pint of claret,

Burgundy, or water, and eight ounces of sugar, simmer them until

perfectly tender. Take out the pears and let the syrup boil down to

half; flavour it with vanilla. Have ready a teacupful of rice, nicely

boiled in milk and sweetened, spread it on a dish, lay the pears on it,

pour the syrup over, and serve. This is best eaten cold.

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