Victorian Pear Recipes
From 'The Dictionary of Daily Wants' - 1859
PEAR JELLY. - Peel and cut ripe pears into quarters, and boil them into
a marmalade with water; then pass the marmalade through a sieve, so as to leave only
the juice, and boil it with sugar in equal portions. "When it has become sufficiently
thick by boiling, put it into glasses and cover it.
PEAR MARMALADE. - Take ripe pears of good quality, and having peeled
them, boil them until they are quite soft; press them through a sieve, and put the
marmalade over the fire. When it becomes thick, moisten with syrup, and add powdered
sugar in such proportion that the whole quantity of sugar employed may be equal to one
pound for a pound of fruit. The sugar and fruit are to be made quite hot, and stirred
frequently, taking care, however, never to pass the state of simmering. When it is
thoroughly heated, and of a proper consistence, put it into pots in the usual way.
PEARS BAKED. - The pears employed for baking are those of a hard green
kind. Wipe, but do not pare them; lay them on tin plates, and bake them in a slow oven.
When soft enough to bear it, flatten them with a silver spoon; and when quite done,
serve them in a dish with pounded sugar.
PEARS PRESERVED. - Take pears when not too ripe, and set them over the fire in a
sufficient quantity of cold water, letting them simmer but not boil. When they are
sufficiently softened to yield readily to the pressure of the finger, take them out, peel
them carefully, prick them with a pin, and put them on again in fresh water, with the
juice of a lemon; let them boil rapidly, and when they are sufficiently done, so that a
pin will pass readily through them without the least resistance, take them out, and put
them into cold water. In the meantime, have ready some hot thick syrup, and having well
drained the pears, pour it over them. Let them stand for twenty-four hours, and then give
them a gentle boil. Take them again out of the syrup, and dip them in cold water; after
which, pour hot syrup upon them, and when they have stood three days give them another
boil; when cold, take them out, drain them, and put them into bottles; then thicken the
syrup by a few boilings, and add an equal quantity of brandy. Filter the liquor through
a bag, pour it over the fruit and tie down the bottle.
PEARS STEWED.- Peel, and divide into halves or quarters, large pears, according to
their size; throw them into water as the skin is taken off, before they are divided, to
prevent their turning black. Pack them round a block-tin stewpan, and sprinkle as much
sugar over them as will make them moderately sweet; add lemon-peel, a clove or two, and
some bruised allspice; just cover the fruit with water, and add a little red wine. Keep
them closely covered, and stew them for three or four hours ; when tender, take them out,
and strain the liquor over them.