Saturday, May 28, 2011

Masked Pears

6 stewing pears. ¾ pint water. 1 egg. 6 tablespoons bread crumbs. 24 lumps sugar. 1 inch cinnamon stick. Jam. ½ ounce butter.

Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.

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