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Baked Pears

Fruit and Vegetables

Trimmed pears, whole or halved, baked with water (Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1574. INGREDIENTS: 12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow1/2 lb. of loaf sugar.
Mode: Pare and cut the pears into halves, and, should they be very large, into quarters; leave the stalks on, and carefully remove the cores. Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of1/2 lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proportion. Cover the jar down closely, put it into a very cool oven, and bake the pears from 5 to 6 hours, but be very careful that the oven is not too hot. To improve the colour of the fruit, a few drops of prepared cochineal may be added; but this will not be found necessary if the pears are very gently baked.
Time: Large pears, 5 to 6 hours, in a very slow oven.
Average cost: 1d. to 2d. each.
Sufficient: for 7 or 8 persons.
Seasonable: from September to January.

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