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Stewed Pears
Mrs. Maude S. Seldon, Braunton
Preparation info
- Difficulty
Easy
Appears in
Published 1932
‘A dish always served at Barnstaple Fair-time in private houses or restaurants.’
Ingredients
- Pears
2 lb. - Lump sugar
1½ lb. - lemon
Method
- Peel, halve and core the pears and throw into cold water.
- Put them into a stewpan as soon as you have peeled them all, with the sugar, lemon rind, and juice, the wine and sufficient water to cover.
- Simmer until the fruit is soft.
- Colour with cochineal; and
- When cold serve in a bowl or dish with blanched sweet almon
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