The Book of Pears and Plums

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J. Lane, 1903 - Fruit - 96 pages

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Page 57 - ... Pears. — Pare and halve, or quarter, large pears, according to their size ; throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a block-tin stew-pan, and sprinkle as much sugar over as will make them pretty sweet, and add...
Page 56 - Pare them very thin, and simmer in a thin syrup ; let them lie a day or two. Make the syrup richer, and simmer again ; and repeat this till they are clear ; then drain, and dry them in the sun or a cool oven a very little time. They may be kept in syrup, and dried as wanted, which makes them more moist and rich.
Page 56 - Cover them close, and stew three or four hours ; when tender, take them out, and pour the liquor from them. Baked Pears. . These need not be of a fine sort ; but some taste better than others, and often those that are least fit to eat raw. Wipe, but do not pare, and lay them on tin plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver spoon.

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