Pears, Moulded
INGREDIENTS for quart mould. -4 large pears or 6 small ones, 8 cloves, sugar to taste, water, a small piece of cinnamon, 1/4 pint of raisin wine, a strip of lemon-peel, the juice of 1/21 lemon, oz. of gelatine. AVERAGE COST, 1s.
Peel and cut the pears into quarters; put them into a jar with 3/4 pint of water, cloves, cinnamon and sufficient sugar to sweeten the whole nicely; cover down the top of the jar, and bake the pears in a gentle oven until perfectly tender, but do not allow them to break. When done, lay the pears in a plain mould, which should be well wetted, and boil 1/2 pint of the liquor the pears were baked in with the wine, lemon-peel, strained juice and gelatine. Let these ingredients boil quickly for 5 minutes, then strain the liquid warm over the pears; put the mould in a cool place, and when the jelly is firm, turn it out on a glass dish.
TIME.-2 hours to bake the pears in a cool oven.
SEASONABLE from August to February.