1397. Baked Pears

Take half a dozen fine pears; peel, cut them in halves, and take out the cores, put them into a pan with a little red wine, and some cloves, half a pound of sugar, and some water; set them in a moderate oven till tender, then put them on a slow fire to stew gently; add grated lemon peel, and more sugar if necessary; they will be sufficiently red.

1398. How To Keep Pears

Choose the soundest pears, peel and cut them into quarters, take out the pips, and put the pieces into bottles, which place in the bain marie. If the pears are intended for dessert, one boiling is sufficient, but if for cooking they must boil five or six times; should the fruit thus bottled have fallen from the tree, instead of being athered, they will require a quarter of an hour boiling.

1399. Jargonelle Pears

Pare them very thin and smooth, boil them gently in a thin syrup; let them lie a day or two in this syrup, add more sugar to the syrup, and boil the pears again; put them by again, and keep daily repeating it until they are clear; then dry them on a hair sieve in the sun or the hot closet; keep what is not wanted for drying in syrup. Boil in some of the same syrup, thinly pared in lengths some orange peels and lemon peels, add all the syrups together, put this peel for a garnish when dished.