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📝 Description
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🥘 Ingredients
Jargonelle pears; to every lb. of sugar allow 1/2 pint of water.
👨🍳 Method
Procure some Jargonelle pears, not too ripe; put them into a stewpan with sufficient water to cover them, and simmer them till rather tender, but do not allow them to break; then put them into cold water. Boil the sugar and water together for 5 minutes, skim well, put in the pears, and simmer them gently for 5 minutes. Repeat the simmering for 3 successive days, taking care not to let the fruit break. The last time of boiling, the syrup should be made rather richer, and the fruit boiled for 10 minutes. When the pears are done, drain them from the syrup, and dry them in the sun, or in a cool oven; or they may be kept in the syrup, and dried as they are wanted.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at preserving pears this week, and it was a delightful journey back in time with a modern twist. I found that the process of simmering and repeating was almost meditative, and the house filled with a scent that was pure autumn in a jar. The most surprising part was how the pears maintained their shape and texture throughout the process—they were like little jewels in a sweet, syrupy bed. I used a candy thermometer to ensure the syrup reached the soft-ball stage, a modern shortcut that made the process more predictable. I also dried my pears in a low oven overnight, which intensified their flavor beautifully. This recipe is perfect for the modern preservationist who wants to capture the essence of summer for the colder months. The result is a beautiful, glossy pear that's sweet and slightly firm, perfect for topping a cheese board or adding a touch of elegance to a dessert platter. The syrupy pears will be my go-to treat for the holiday season, a vintage charm with a modern convenience.
