Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 6 Preparation Time :

  4. Categories : Fruits Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 6 Pears

  7. 1 Lemon

  8. Honey

  9. 8 fl White grape juice

  10. Warden is the old name for the small hard cooking pear that used to grow in

  11. many country gardens. The best way to cook them was slowly with honey and fruit juice to warm and round out their thin colour and flavour, but this

  12. recipe works well for dessert pears too.

  13. Choose a casserole or baking dish with just enough room to lay pears head

  14. to tail in single layer. Peel the pears thinly, leaving the stalks on,

  15. then immediately roll each one in a saucer containing the juice of the

  16. lemon. Put the pears into the dish. Spoon on scant 4 tablespoons honey

  17. and add any lemon juice remaining in the saucer. Bring the grape juice to

  18. simmering point and pour it over the pears. Cover the dish and bake at

  19. 325-350 F (160-180 C) gas mark

  20. 3-4 until the fruit is beautifully tender.

  21. How long this will take varies enormously - 1 hour is enough for semi-ripe

  22. dessert pears; 3 hours or more may be needed for pears so hard that they

  23. seem to be carved from wood. Baste the pears frequently as they bake and turn them occasionally to encourage even cooking.

  24. When the pears are ready, transfer them to a serving dish, standing

  25. them upright. Boil the cooking liquid until it turns syrupy and is reduced

  26. by about half. Stir in an extra tablespoon or two of honey if you think a

  27. little more sweetness is desirable but avoid the temptation to make the

  28. juices too sweet; the appeal of the dish lies in its fruitiness. Spoon the

  29. syrupy glaze over the pears. Serve warm or cold.

  30. Source: Philippa Davenport in "Country Living" (British), May 1987. Typed

  31. for you by Karen Mintzias - - - - - - - - - - - - - - - - - -


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