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Baked Pears


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 allow½ 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 of½ 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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