Stewed Pears—II
6 pears
¹⁄₄ lb. sugar
1 wine-glass red wine
2 cloves
Rind of a lemon thinly pared
Pare and cut the pears in half. Take out the cores. Put in a saucepan. Cover with water. Add the sugar, wine, cloves and lemon rind. Simmer as slowly as possible. Arrange in a dish. Add a few drops of cochineal to the juice. Strain it over the pears.