Recipes > Desserts > Moulded Pears

Moulded Pears


  • 4 large pears or 6 small ones
  • 8 cloves
  • sugar to taste
  • water
  • a small piece of cinnamon
  • 1/4 pint of raisin wine
  • a strip of lemon-peel
  • juice of 1/2 lemon
  • 1/2 ounce of gelatine


Peel and cut the pears into quarters; put them into a jar with 3/4 pint of water, cloves, cinnamon, and sufficient sugar to sweeten the whole nicely; cover down the top of the jar, and bake the pears in a gentle oven until perfectly tender, but do not allow them to break. When done, lay the pears in a plain mould, which should be well wetted, and boil 1/2 pint of the liquor the pears were baked in with the wine, lemon-peel, strained juice, and gelatine. Let these ingredients boil quickly for 5 minutes, then strain the liquid warm over the pears; put the mould in a cool place, and when the jelly is firm, turn it out on a glass dish.

Time: 2 hours to bake the pears in a cool oven.

Sufficient for a quart mould.

Seasonable from August to February


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The Book of Household Management (1861).

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