Sweets/Treats Baked Pears

baked pears

(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

for 12 "pound" pears​

fresh lemon-peel​

1/2 lb. sugar​

whole cloves or powdered cinnamon​

1 pint port wine​

for smaller pears​

fresh lemon or orange peel​

brown sugar or molasses​

water to prevent burning​

Instructions:

The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon-among them. Pour into the dish some port wine. To a dozen large pears you may allow half a pound of sugar, and a pint of wine. Cover the dish, with a large sheet of brown paper tied on; set it in a moderate oven, and let them bake till tender all through which you may ascertain by sticking a broom twig through them. They will he done in about an hour, or they may probably require more time; but you must not let them remain long enough in the oven, to break or fall to pieces. When cool, put them up in a stone jar. In cold weather they will keep a week.​

​

To bake smaller pears, pare them, but leave on the stems, and do not core them. Put them into a deep dish with fresh lemon, or orange-peel; throw on them some brown sugar or molasses; pour in at the bottom a little water to keep them from burning; and bake them till tender throughout.​

Photo by Keith Weller, Public Domain​

 

[donna]

Love pears. Sounds like one to make.