Stewed Pears is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic dessert of pears stewed in a sugar syrup coloured red with wine and food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Pears.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
STEWED PEARS.
Pare, cut in halves, and core a dozen fine pears, put them into a close shutting stewpan with some thin strips of lemon-rind, half a pound of sugar in lumps, as much water as will nearly cover them, and should a very bright colour be desired, a dozen grains of cochineal, bruised, and tied in muslin ; stew the fruit as gently as possible, for four or five hours, or longer should it not be perfectly tender. Wine is sometimes added both to stewed pears and to baked ones. If put into a covered jar, well tied down and baked for some hours, with a proper quantity of liquid and sugar, they will be very good.
Modern Redaction
Ingredients:
8 good-quality dessert pears, pared, halved and cored
6 thin strips of lemon zest
225g granulated sugar
100ml red wine
a few drops of red food colouring
Method:
Combine the pears, lemon zest, sugar and red wine in a saucepan with a tight-fitting lid. Add a few drops of red food colouring then pour in just enough water to cover the ingredients. Bring to a simmer then cover the pan tightly and stew gently for about 90 minutes, or until the pears are nicely coloured and just tender.
Take off the heat, and allow to cool slightly before serving.
