The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-10-03
PEARS IN COMBINATION.

nEAN.S, because of their somewhat
!nsipid taste, are particularly
We'll adapted for use in COM
bnaton with spices. ginger. rhubarb
or some other fruit Of flavor.
Many popular desserts are based on
rpe bears, poaChed for five minutes
in a Favored syrup and served either
hot or cold. with the thickencd syrup
as a sauce. Winter pears may he
treated IN the same way. except hat
instead ui a quick poi-hinG in boiling
water they are cooked until tender.
Poached pear au diable. as served
a, a fashionable restaurant. j. a hot
desscr: composed of a half pear. the
skin and core removed and tn" sur
face closely set with strips cut from
hlanchcd almonds, \ tablespoonful of
brandy = poured over each portion at
serving time and the liquor lgnited
Just A. the desert is brought to the
able.
Another way If serving the same
dessert Is To place the half pear. cut
SIDE UP, on a round of cake. mo.stened
with liquor favored syrup and
Sprinklcd with chopped nuts. In the
cavity left by the removal of the
'ore place Il lump OF sugar. pour on
q M" brandy and apply a match
III the !ts. moment.
Even So simple a thing as stcwed
learS, when cooked by "A professional,
ere quite ou of the ordinary. and
max" a delicious sweet course for
.larN,uu or dinner. Choose half ripe
Pears peel and cut in quarters. Stew
gently .n equal parts of Claget and
water w.th a half stick of cinnamon
and '1roc or four cloves, Add sugar
20 taste and cook until the pears
're sun 'irntly tender. These may he
served hot ar cold aut make an eX-
cement compartment to either cold
~ hot rice pudding.
Baked pears may Dee used in The
same WY. Dn no peel the pears for
'aE'N- hl' cut in half length
Use '.l .'luovc the cores. Arrange
ITO pears N.th the cat side up ON a
'th.- r.I'c. pat 4 half tcaspoonfui
" h''''' IN the depression left by the
core "''i-" with g|ranula,ed SUGAR
ana 'al a little cold water. Bake
nnu. -".t lasting frequently with the
..1uor "t OH" pears.
hr' eating pears Cut in half
.~'h''"W.>', paced and corcd make a
o''.''' desert II poached for five
minutes ~ boiling water, chilled
q4'K.j and served on a bed of ice
cod boiled RE" which has been cooked
n M" and c"Nc"cd with a thick apri-
COT or raspberry auce. Another
N-ra'"n u' the same materials has
l"" i'U T. doh,l without being cut
't having had the skin removed. The
Iol'Hri pear is then chilled, Cored and
". 'i.li} stuffed with rice boiled IN
MIR IHu. ''udor, swcetcncd and
o'N'' ".'a a fruit syrup Of decided
favor
Another pear dessert is made of the
~" ''.I' ppI"d, halvcd and cOrcd
~ a s..Ir pI,'r nix two tablespoon
fh's o. powdered sugar, half 2
u.. N' "ia Of ground cinnamon
mo- ''d with marasChinO or m
pre- 'r'' hugor or fruit juice. Let
me u .' mlI." in this for ten minutes
'" '"l i'm fine cake crumbs anC
""'' .m batter. Serve hot with win'
S".'' .hr Il fruit pudding.
'"'-'l Is particularly good in com
"'"'!.r with the flavor Of pears
'ab"d singer pear Is a favorit'
l'"'.E. easily made. one rccip'
81 ."r eight pounds Of sound pears
E.'. 'Hd cores removed, ana cut il
'U... 'u'o.. Add six pounds Si!ga
a-. VICE Ju.c" and rind of four sccdo,
'''H". l'""l the lemons thin AM