Mrs Beetons Jams and Preserves Revisited
Preserved Pears
Jargonelle Pears
To every 450g (1lb) of Sugar allow:
285ml (½ pint) Water
Procure some not too ripe, Jargonelle pears.
Put into a saucepan with enough water to cover and simmer until rather tender, but do not allow them to break.
Then put into cold water.
Boil the sugar and water together for 5 minutes, skim well, add the pears and simmer 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.
Time: 30 minutes to simmer the pears in water, 20 minutes in the syrup.
Seasonable: Most plentiful in September and October.
PRESERVED PEARS
1575. INGREDIENTS - Jargonelle pears; to every lb. of sugar allow 1/2 pint of water.
Mode - 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.
Time - 1/2 hour to simmer the pears in water, 20 minutes in the syrup.
Average cost, 1d. to 2d. each.
Seasonable - Most plentiful in September and October.
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