Baked Pears
Ingredients
Directions
Prepare
Pare, halve, and core six pounds of sound, ripe pears.
Put them into a milk crock and add three pounds of fine white sugar and one cup of water.
Bake
Bake three hours in a slow oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pears (in the method)
- Form the dish itself, softening into tender fruit during the long, gentle bake.
- Fine white sugar
- Adds sweetness and dissolves with the pear juices to form a syrup that coats the fruit.
The step that matters
Baking in a slow oven. Low, steady heat lets the pears soften evenly and turn tender without bursting or scorching, while the sugar slowly becomes a thick syrup. Too high a heat can toughen the outside before the centre cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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