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📝 Description
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🥘 Ingredients
4 large pears or 6 small ones, 8 cloves, sugar to taste, water, a small piece of cinnamon, 1/4 pint of raisin wine, a strip of lemon-peel, the juice of 1/2 lemon, 1/2 oz. of gelatine.
👨🍳 Method
Peel and cut the pears into quarters; put them into a jar with 3/4 pint of water, cloves, cinnamon, and sufficient sugar to sweeten the whole nicely; cover down the top of the jar, and bake the pears in a gentle oven until perfectly tender, but do not allow them to break. When done, lay the pears in a plain mould, which should be well wetted, and boil 1/2 pint of the liquor the pears were baked in with the wine, lemon-peel, strained juice, and gelatine. Let these ingredients boil quickly for 5 minutes, then strain the liquid warm over the pears; put the mould in a cool place, and when the jelly is firm, turn it out on a glass dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Moulded Pears this week, and I must admit, I was a bit daunted by the old-fashioned method. But as a weeknight cook, I'm always up for a challenge, and I found that with a few modern tweaks, this dessert was surprisingly delightful. I used a slow cooker instead of the oven to bake the pears, which freed up my stove for dinner prep. The pears were tender and infused with warm spices, but the real surprise was the gelatin. I expected a wobbly, jelly-like texture, but the pears held their shape beautifully when unmolded, creating an elegant, plated dessert. I think this recipe would be a hit with anyone looking to impress with minimal effort. The combination of sweet pears, warm spices, and a hint of lemon is comforting yet sophisticated. I served it with a dollop of whipped cream for a modern touch. If you're a weeknight cook like me, consider making the pears ahead of time and storing them in the fridge. They're a wonderful way to end a busy day, and the presentation is sure to wow your family or guests.
