Pears In Brandy

Take some beurre pears, not too ripe, put them into a saucepan with a sufficient quantity of water to cover them, set them on the tire, and let them simmer, but not boil, until the pears will yield to the pressure of your finger; then change them into cold water; pare them with the greatest care, so that not a single spot may remain; prick, and put them again on the tire in fresh water and the juice of a lemon; let them boil very fast. As soon as the pears are soft enough for the head of a pin to penetrate them easily, take them out carefully with a skimmer, and lav them in cold water. In the meantime, having boiled your sugar to lisse, pour the boiling sirup on the pears, (previously drained from the water,) and leave them. The next day drain oft" the sirup, boil it to la nappe, then put in the pears, give them a boil also; proceed in the same manner on the third day, after which, drain the fruit, and put it into bottles. Boil up the sirup a few more times, let it cool, and then pour on it some brandy, (three-fourths of the quantity of the sirup;) run the mixture through a bag, put it to the pears, and cork the bottles well.

Pears Candied

Are done like apricots.

Compote Of Pears

Take some good sized pears, cut them in halves, and put them into boiling water; when soft, change them into cold water, in which squeeze a little lemon-juice. Boil some clarified sugar, drain the fruit well from the water, and then put them into the sirup; boil together until the pears are sufficiently done; skim, and place them in the compo-tier. A little Burgundy wine and prepared cochineal will give the compote a red color.

Pear Marmalade

Take six pounds of small pears and four pounds of sugar; put the pears into a saucepan with a little water, set it on the fire; when the fruit is soft, take them out, pare, quarter, and core them; as you do this, throw each piece into cold water, in another saucepan, and when all are done, set them on the lire. As soon as they are sufficiently soft, rub them through a sieve, and having in the meantime clarified and boiled the sugar to petit lisse, pour the sirup to the pulp, set it on the fire, and stir them together until the marmalade is of the proper consistence; then take it off, put it into pots, and when cold, tie them down.