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Preserved Pears


Jargonelle pears; to every pound of sugar allow 1/2 pint of water.


Procure some Jargonelle pears, not too ripe; put them into a stewpan with sufficient water to cover them, and simmer them till rather tender, but do not allow them to break; then put them into cold water. Boil the sugar and water together for 5 minutes, skim well, put in the pears, and simmer them gently for 5 minutes. Repeat the simmering for 3 successive days, taking care not to let the fruit break. The last time of boiling, the syrup should be made rather richer, and the fruit boiled for 10 minutes. When the pears are done, drain them from the syrup, and dry them in the sun, or in a cool oven; or they may be kept in the syrup, and dried as they are wanted.

Time: 1/2 hour to simmer the pears in water, 20 minutes in the syrup.

Seasonable: Most plentiful in September and October.


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The Book of Household Management (1861).

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