Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cloves to each pear
- a pound of sugar to about a pint
- two kinds
- cloves
- cinnamon
Directions
but should not be coloured more than very slightly. The syrup looks a great deal better if it is clear and bright. It can be strained and clarified. Apples are very nice stewed in white French wine, such as Chablis or Graves.
Stewed Pears. — Pears known as cooking pears take a long time to stew. They should be peeled and the cores re- moved, and then stewed very gently in a syrup composed of half a pound of sugar to about a pint and a half of water j add a few cloves to the syrup, say two cloves to each pear. The pears will probably take from two to three hours to stew before they are tender. When tender add a glass of port wine and a little cochineal. If the pears are stewed, like they are abroad, in claret, add cinnamon instead of the cloves.
Stewed Rhubarb. — Stewed rhubarb is of two kinds. When it first comes into season it is small, tender, and of a bright red colour, and when stewed makes a very pretty dish.^ The red rhubarb should be cut into little pieces about two inches long. Very little water will be required, as the fruit contains a great deal of water in itself. The amount of sugar added depends entirely upon taste. The stewed rhubarb should be sent to table unbroken, and floating in a bright red juice.
When rhubarb is old and green it is best served more like a puree, or mashed. Very old rhubarb is often stringy, and can with advantage be rubbed through a wire sieve. It is no use attempting to colour old rhubarb red, but you can im- prove its colour by the addition of a very little spinach extract. A few strips of lemon-peel can be stewed with old rhubarb, but should never be added to young red rhubarb.
Gooseberries, Stewed.— Young green gooseberries stewed, strange to say, require less sugar than ripe gooseberries. It is best to stew the fruit first, and add the sugar afterwards. The amount of sugar varies very much with the quality of the gooseberries.
Prunes, Stewed. — The prunes should be washed before they are stevved'. They will not take more than half an hour to stew, and a strip of lemon-peel should be placed in the juice. Stewed prunes are much improved by the addition of a little port wine.