Name: Moulded Pears
Yield: Sufficient for a quart mould.
Cuisine: United Kingdom
Ingredients: ½ oz. of gelatine.; a small piece of cinnamon; ¼ pint of raisin wine; a strip of lemon-peel, the juice of ½ lemon; 4 large pears or 6 small ones; sugar to taste; water

Preparation info

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

This is one of the first mentions of commercial gelatin; before Mrs Beeton’s time, cooks had to rely on the natural gelatin they could boil from bones, or on isinglass (prepared from fish) – a substance similar to gelatin but less easy to use.

Ingredients

4 large pears or 6 small ones
8 cloves
sugar to taste
water

Method

Mode

Peel and cut the pears into quarters; put them into a jar with ¾ pint of water, cloves, cinnamon, and sufficient sugar to sweeten the whole nicely; cover down the top of the jar, and bake the pears in a gentle oven until perfectly tender, but do not allow them to break. When done, lay the pears in a plain mould, which should be well wetted, and boil ½ pint of the liquor the pears