6 peaches
5 ozs. powdered sugar
¹⁄₂ pint cold water
1 table-spoon kirsch
Throw the peaches into boiling water to blanch. Take out and peel. Cut into quarters, removing the stones. Put into cold water. Add the sugar. Boil for five minutes, being careful not to break the fruit. Set the fruit in a dish. Add the kirsch to the juice. Strain on to the fruit.
Stewed Pears—I
Pare, core and cut in half a number of good large cooking pears, and put them into cold water in which there is the juice of a lemon. Prick them in several places. Make a syrup in the proportion of one cup of sugar to one cup of water. Boil up and skim. When cool pour it into an earthenware jar. Put the pears into the syrup. Add two cloves. Cover the jar tightly. Set in a very slow oven and leave for five or six hours. This is the best way of cooking pears: but it is essential that the oven should be slow all the time.
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.
Stewed Pears (White)
(Old French Receipt)
Put several unpeeled pears into boiling water. Cook for several minutes. Take out and throw into cold water. Peel when cold and divide in two. Put back into fresh cold water.