Mrs Beetons Puddings and Desserts Revisited
Baked Pears
12 Pears
1 Lemon, rind only
10 Ground Allspice
6 Cloves
To every 600ml (1 pint) of Water allow:
225g (8oz) Sugar
Peel and cut the pears into halves and if they are very large, into quarters.
Leave the stalks on and carefully remove the cores.
Place them in a clean baking jar, with a closely fitting lid.
Add the lemon rind cut in strips, the juice of ½ lemon, the cloves, ground allspice and enough water just to cover, with sugar in the above ratio.
Cover the jar closely, put into a very cool oven and bake the pears for 5 to 6 hours, but be very careful that the oven is not too hot.
To improve the colour of the fruit, a few drops of prepared cochineal (red food colouring) may be added, but this will not be found necessary if the pears are very gently baked.
Time: Large pears, 5 to 6 hours, in a very slow oven.
Sufficient for 7 or 8 persons.
Seasonable from September to January.
BAKED PEARS
1574. INGREDIENTS - 12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow 1/2 lb. of loaf sugar.
Mode - Pare and cut the pears into halves, and, should they be very large, into quarters; leave the stalks on, and carefully remove the cores. Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of 1/2 lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proportion. Cover the jar down closely, put it into a very cool oven, and bake the pears from 5 to 6 hours, but be very careful that the oven is not too hot. To improve the colour of the fruit, a few drops of prepared cochineal may be added; but this will not be found necessary if the pears are very gently baked.
Time - Large pears, 5 to 6 hours, in a very slow oven.
Average cost, 1d. to 2d. each.
Sufficient for 7 or 8 persons.
Seasonable from September to January.
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