To Stew Pears


Pare six Pears, and either quarter them, or do them whole; but makes a pretty Dish with one whole, and the other cut in quarter, and the Cores taken out, lay them in a deep earthen Pot, with a few Cloves, a Piece of Lemon-peel, a Gill of Red Wine, and a quarter of a Pound of fine Sugar: If the Pears are very large, they will take half a Pound of Sugar, and Half a Pint of Red Wine. Cover them close with brown Paper, and bake them till they are enongh.

Serve them hot or cold, just as you like them, and they will be very good with Water in the place of Wine.