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

serving.



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