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📝 Description
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🥘 Ingredients
12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow 1/2 lb. of loaf sugar.
👨🍳 Method
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 of 1/2 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried baking pears this week, a recipe that took me back to my early days in the kitchen. I found the process delightfully simple, despite the long baking time. The pears, halved and cored, nestled in a jar with lemon zest, cloves, and allspice, created an aromatic symphony that filled my kitchen. What surprised me was the transformation of the pears themselves. After hours in the oven, they emerged soft and tender, their natural sweetness concentrated and enhanced by the gentle baking. The color, a warm golden hue, was achieved without the need for artificial dyes. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The pears can be prepared in advance and baked while you attend to other tasks. The result is a comforting, old-fashioned dessert that stands the test of time.
