Ingredients
- cloves
Directions
1
Miss Florence Williams. Pare, cut in halves, core and weigh (if hard, boil in
2
240 THE BUCKEYE COOK BOOK.
3
water until tender, and use the water for the syrup), allow three-quarters of a pound sugar for each pound fruit, boil a few moments, skim, and cool ; when luke- warm add the pears, and boil gently until the syrup has penetrated them and they look clear ; some of the pieces will cook before the rest, and must be re- moved ; when done, take out, boil down the syrup a little and pour over them ; a few cloves stuck here and there in the pears add a pleasant flavor. Put in small jars with glass or tin tops, and seal with putty.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
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