Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 0 |
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
- four pounds of sugar
- one pound of sugar
- a quart of water to a pound of loaf-sugar
- a pound of loaf-sugar
- a pint of wine
- one white to three
Directions
Take large fine juicy pears that are all perfectly ripe, and pare them smoothly and thin; leaving on the stems, but cutting out the black top at the blossom end of the fruit. As you pare them, lay them in a pan of cold water. Make a thin syrup, allowing a quart of water to a pound of loaf-sugar. Simmer the pears in it for about half an hour. Then put them into a tureen, and let them lie in the syrup for two days. There must be syrup enough to cover them well. After two days, drain the syrup from the pears, and add to it more sugar, in the proportion of a pound to each pint of the thin syrup. Stir in a very little beaten white of egg, (not more than one white to three or four pounds of sugar,) add some fresh lemon-peel pared thin, and set the syrup over a brisk fire. Boil it for ten minutes, and skim it well. Then add sufficient lemon-juice to flavour it; and put in the pears. Simmer them in the strong syrup till they are quite transparent. Then take them out, spread them to cool, and stick a clove in the blossom end of each. Put them into glass jars; and having kept the syrup warm over the fire while the pears were cooling, pour it over them.
If you wish to have them red, add a little powdered cochineal to the strong syrup when you put in your pears.
BAKED PEARS.--The best for baking are the large late ones, commonly called pound pears. Pare them, cut them in half, and take out the cores. Lay them in a deep white dish, with a thin slip of fresh lemon-peel in the place from which each core was taken. Sprinkle them with sugar, and strew some whole cloves or some powdered cinnamon among them. Pour into the dish some port wine. To a dozen large pears you may allow one pound of sugar, and a pint of wine. Cover the dish with a large sheet of brown paper tied on; set it in a moderate oven, and let them bake till tender all through, which you may ascertain by sticking a broom twig through them. They will be done in about an hour, or they may probably require more time; but you must not let them remain long enough in the oven to break or fall to pieces. When cool, put them up in a stone jar. In cold weather they will keep a week.
To bake smaller pears, pare them, but leave on the stems, and do not core them. Put them into a deep dish with fresh lemon or orange-peel; throw on them some brown sugar or molasses; pour in at the bottom a little water to keep them from burning; and bake them till tender throughout.