Pears (dried) Sechee
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
Method
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- Peel your pears, and throw them into cold water in a preserving-pan, and let them boil till tender ;
- then take them out with a strainer, and put them in cold water to cool, take them up, drain them, and put for every half a hundred of pears one pound of sugar to two pints of water.
- When it has melted, put in your pears, and let them remain two hours in the syrup, then put them in cheese-vats, the tail the uppermost, and let them remain in a cool oven all night.
- The next day put them again in the syrup, and at night put them in the oven, repeat the steeping, and putting in the oven four days, and the last time they will be quite dry ;
- pack them in a box for use between layers of paper.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Sieve
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Colander