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Stewed Pears

Cut some pears lengthwise in halves and remove the cores. Place them in a stewpan the cut side upwards; put in half a pound of sugar, pour over them one gill of red wine and sufficient cold water to cover. Add a few cloves and the thinly-pared rind of a lemon and stew them gently at the side of the fire. When tender, arrange the pears on a dish, strain their syrup through a fine hair-sieve over them, and serve.