To Stew Pears Purple

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Pare four Pears, cut them into Quarters, core them, put them into a Stew-pan, with a quarter of a Pint of Water, a quarter of a Pound of Sugar, cover them with a Pewter-plate, then cover the Pan with the Lid, and do them over a slow Fire. Look at them often, for fear of the Plate melting; when they are enough, and the Liquor looks of a fine Purple, take them off, and lay them in your Dish with the Liquor; when cold, serve them up for a Side-dish as a second Course, or just as you please.