BAKED PEARS

Dominion, Volume 29, Issue 100, 22 January 1936, Page 4

BAKED PEARS

We all know tlie baked apple—done plain in tlie oven or filled, where the core lias been, wPb brown sugar, sugar and butter, or honey. But few people seem to kuow that baked pears, by way of a change, are as good For baking, ail that need be done is to wipe the pear with a clean damp cloth and put it in the oven on a tin or earthenware dish, leaving it there till it is hot and juicy throughout. Either cream or custard goes well witli it when cooked. Pears are good, too. as a substitute for apples in pies covered witli short or crust pastry, or for open pics, in which they rest upon and are surrounded by pastry without being covered. In these events it is usually better to cook the fruit partly beforehand, having first peeled and cut it up. A little water and some sugar shon’d be added, so as to obtain a certain amount of syrup. For tlie open tart (lie fruit should he rather finely sliced in small slices.

Ripe pears eaten witli cheese make as fine a fruitarian lunch as one can get. There is an Italian proverb which says “Don’t let the peasants know how good pears are witli cheese or we shall have no more pears.” It is surprising how many people who have discovered the excellent combination of raw apples witli cheese remain ignorant of tlie equal excellence of raw pears with cheese.

Wellington guests registered at the Hermitage, Mount Cook, during die past week included: Mrs. W. Kerr and son, Mr. and Mrs. Hurion, Mr. Baker, Mr. B. Peterson, Mr. J. Norrie, Mr, if, Bridgeman. Mr. W. Swift, Mr. A. Ik Duncan.