To Preserve Pears
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
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.
Method
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- Take small rich pears, and boil them gently in water until they will yield to the pressure of the finger.
- They must not be soft, or they will not preserve well.
- Take them out when a little boiled;
- let them cool, and pare them neatly, leaving a little of the stem on, as well as the blossom end.
- Make a syrup of a pound of sugar to a pound of fruit, and when it is boiling hot, pour it on the pears;
- next day boil them in the syrup till clear, and bottle them for use.
Plating
Cookware for this recipe
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Saucepan