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Pears, Stewed

Pare, core, and halve eight or ten good-sized pears, leaving the stalks or not, according to taste; put them into a tinned saucepan, with six ounces of loaf sugar, six cloves, six whole allspice, three-quarters of a pint of water, and a glassful of port, and let them boil as gently as possible until they are quite soft without being broken. Lift them out, put them on a glass dish, and when the syrup is cold strain it over them. A little Devonshire cream, or, failing this, a little custard, is a great improvement to this dish. Time to stew the pears, from two hours and a half to three hours. Probable cost, 1s. 4d. Sufficient for five or six persons.