Home › The Principles of Cookery › Pear Soup

Pear Soup

Pare, core, and slice six or eight large pears. Put them into a stewpan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then press them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine. Let the soup boil for about ten minutes, when it will be ready for serving. Send small spongecakes to table with this dish. Time, about one hour and a half to stew the pears. Probable cost, 1s. Sufficient for six or seven persons.