Conserved Pears

No ratings yet

Ingredients 5 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Put peeled pears in a stone pan with water, let them simmer till they are soft, skim them, and when cold simmer them for about ten minutes in a syrup made of three parts by measure, of water, and one by weight of loaf sugar, let them remain in the syrup till the next day;
then pour off the syrup from the pears, simmer them again for about ten minutes, and repeat the simmering in the syrup three or four times successively.
They are usually coloured red by powdered cochineal, a small portion of which is added during the boiling process.
Some persons add cinnamon, and other spices, and a portion of port wine.
If the pears be not intended to keep, they may be simmered till done in a syrup, composed of one pound of sugar and three pints and a half of water.