Fruit recipes

Stew pears in a syrup as above, paring and coring, but leaving them whole unless very large, when they may be halved. Put them in the dish from which they are to be served and over them spread a lemon gelatine or some delicate jelly of pure fruit in place of the gelatine. The syrup should meantime be cooked down till thick, then poured over the fruit and jelly. Chill and serve. PEAR TRIFLE Cook pears as for Pear Bread Pudding and fill baking dish with layers of sponge cake sprinkled with cocoanut, then the pears, etc., pouring over the whole the yolks of three eggs whipped with a half cup of sugar. Bake till brown, then add a meringue of the whites of the eggs; replace in oven till well coloured and serve when cold. PEAR ICES These may be made with fresh fruit if it is very mellow and juicy, when it may easily be put through a colander or coarse sieve, or the fruit, stewed in syrup and put through a sieve can be used, letting cool and adding the juice of a lemon or a little wine. Sweet apple cider, grape juice, or perry may be used instead of the syrup with uncooked, THE PEAR 53 mashed pears. The addition of the whipped whites of eggs, when the fruit is partly frozen, will make the ordinary sherbert. Large pears may be hollowed out and the ice served from these instead of from dishes or glasses. A cream may be made with the ice cream or custard foundation given in the Introductory Recipes, adding stewed, mashed, or spiced pears. PRESERVED PEARS Select small pears and peel, leaving on the stems. To one pound of pears allow a pound of sugar, and to each four pounds of sugar allow one pint of water and one teaspoonful citric acid crystals (dissolved). Melt the sugar and acid over steam; let boil a minute after this, then set back and keep hot till needed. Meantime boil the pears with just enough water to cover. Acidulate the latter well with citric acid. When tender remove and place in the syrup for half an hour; place the fruit in hot jars and seal at once. Keep in a cool, dark, dry place. PEARS PRESERVED IN PERRY See Apples Preserved in Cider. PEARS PRESERVED IN GRAPE JUICE See Grapes. BRANDIED PEARS To four pounds each of peeled fruit and sugar take a pint of brandy. Cook the sugar with a quart of water, simmering two minutes after coming to a boil. Place fruit in this and let boil five minutes. Remove the pears, placing in heated jars; let syrup boil till it thickens, then add the brandy and remove at once from the fire. Pour syrup over fruit and seal. Drain off any syrup which may ooze from the pears when they are first taken from the fire. If the pears are allowed to lie in brandy over night after being cooked they are more certain to keep well. (See also other brandied fruits.) PEARS PRESERVED WITH GINGER OR LEMON Peel and quarter pears, weigh and allow a quarter pound of green ginger (scraped) to each pound of fruit. Have a syrup prepared as for preserves and in this lay the pears and ginger, proceeding as with the preserves. Lemon peel may be used instead of ginger. BAKED PRESERVED PEARS Any small, hard pears may be baked for preserving with the best results. Place in layers in a crock with some lemon peel; cover with water and molasses, half and half; set on the back of the stove all night and bake all next day in a slow oven. Longer cooking will not impair but improve if done slowly enough. The fruit will become dark red in colour. Cook down the syrup; pour over the pears when done and the fruit has been placed in heated jars. PEAR MARMALADE To each pound of rather juicy pears, peeled and cored, allow one and a half pounds of sugar with the grated rind and juice of a lemon or orange, or one-third part of some tart berry-marmalade or fruit-juice. Cook down as for other marmalades, skimming and stirring often. THE PEAR 55 RAISINEE