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Pears

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Ingredients 7 ingredients

  1. Pears
  2. a pound of sugar
  3. Cut
  4. Sirup
  5. Apples
  6. Plums
  7. Water

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take out the cores, cut off the stems, and pare them.
  2. Boil the pears in water till they are tender.
  3. Watch them that they do not break.
  4. Lay them separately on a platter as you take them out.
  5. To each pound of fruit take a pound of sugar.
  6. Make the sirup, and boil the fruit in the sirup till clear.
  7. Pine-Apples, (very fine.)—Pare and grate the pine-apple.
  8. Take an equal quantity of fruit and sugar.
  9. Boil them slowly in a saucepan for half an hour.
  10. Purple Plums, No.
  11. 1.—Make a rich sirup.
  12. Boil the plums in the sirup very gently till they begin to crack open.
  13. Then take them from the sirup into a jar, and pour the sirup over them.
  14. Let them stand a few days, and then boil them a second time very gently.
  15. Purple Plums, No.
  16. 2.—Take an equal weight of fruit and nice brown sugar.
  17. Take a clean stone jar, put in a layer of fruit and a layer of sugar till all is in.
  18. Cover them tightly with dough, or other tight cover, and put them in a brick oven after you have baked in it.
  19. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning.
  20. When you bake again, set them in the oven as before.
  21. Uncover them and stir them carefully with a spoon, and so as not to break them.
  22. Set them in the oven thus the third time, and they will be sufficiently cooked.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Wooden spoon