Stewed Pears


Pare, cut in halves, and core a dozen fine pears, put them into a close shutting stewpan with some thin strips of lemon-rind, half a pound of sugar in lumps, as much water as will nearly cover them, and should a very bright colour be desired, a dozen grains of cochineal, bruised, and tied in a muslin; stew the fruit as gently as possible, four or five hours, or longer should it not be perfectly tends. Wine is sometimes added both to stewed pears and to baked ones. If put into a covered jar, well tied down and baked for some boors, with a proper quantity of liquid and sugar, they will be very good.