ALL SORTS OF PEARS

Wairarapa Times-Age, 29 May 1939, Page 8

ALL SORTS OF PEARS

Compote of Pears. > Take 6 pears, Boz sugar, -J pint water, J pint red wine, a piece of cinnamon stick, 6 cloves, cochineal. Make a syrup by boiling sugar, wine, water, and cinnamon. Peel the fruit and leave whole with stem attached or halve and quarter, drop into the boiling syrup and cook very gently until. tender. Lift out carefully. Strain the syrup, return to the saucepan with a few drops of cochineal and reduce to one half the quantity. Pile pears on a glass dish, and when syrup is quite cold pour ove|- them. Jellied Pear Mould. Take 3 ripe pears, 2 dessertspoonfuls gelatine, I pint hot water, sugar to taste. Peel, halve, and core the pears, and stew until tender, adding sugar to taste. Dissolve gelatine in hot water. Strain the liquid from the fruit and add melted gelatine to the fruit juice; measure, and if necessary add water to make about three-quarters of a pint; add a little more sugar if required. Cut the pears into cubes and place in a wetted mould and pour over the liquid. Serve with whipped cream or custard. Pears Creme de Menthe. Take 6 pears, cupfuls sugar, 1 cupful water, 3 tablespoonfuls creme de menthe, green vegetable colouring. Eoil sugar and water for five minutes, add colouring to give desired green, ami flavour with creme de menthe. Add pears, peeled, halved, and corec'jf bring to the boil, and cook for about fifteen minutes or until tender, transparent, and tinted an emerald green. Drain and serve hot or cold with lamb or mutton. LEMON SAUCE.

Take J cupful sugar, 1 tablespoonful cornflour, J teaspoonful salt, 1 cupful boiling waiter, 1 teaspoonful grated lemon rind, 3 tablespoonfuls lemon juice, 2 tablespoonfuls butter. Mix together sugar, cornflour, and salt. Gradually stir in hot water, bring to the boil, and cook slowly for fifteen minutes, stirring until smooth, thickened, and clear. Stir in the lemon rind, juice, and butter. Use as required.