These are large rough, greenish brown pears, that are considered to weigh a pound. They will keep all winter, and can be cooked at any time. Raw, they are so hard as to be unfit for eating; but they make an excellent compote. Having pared them, cut each lengthwise into eight evenly-shaped pieces, nicely removing the cores. Put them into a preserving-kettle, with sufficient water to cover them well, and some pieces of the yellow rind of orange, and let them stew till tender throughout, or for an hour or more. Then remove the bits of orange-peel, and throw on the pears sufficient sugar to render them very sweet, and pour in plenty of port wine, flavoured with powdered cinnamon and nutmeg, and mixed with orange-juice. Let them simmer in this till very soft, but not till they break. Set them to cool, and, when cold, send them to table on a china dish, arranging them handsomely; and pour the syrup round them.
Their colour will be much improved by mixing with the port-wine, etc. some prepared cochineal.