Have you been following along with the many Tasty Tuesday recipes? Have you tried any for yourself? This week’s dessert, stewed pears, is simple and delicious!
First, let me explain why I didn’t do the apricot pudding as promised. I had fully intended to try it, but when I went to my grocery store they did not have any fresh apricots because they’re out of season. My bad for checking on when they’d be available before I made my schedule. If I do another round of adapted recipes, something I am pondering, maybe I’ll add it back into that schedule.
Moving on to this week’s dessert recipe… I wasn’t sure we’d enjoy baked pears, but we did and they were very easy to make, too. Let’s take a look at the original recipe:
To stew Pears.
Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough. Serve them hot or cold, just as you like them, and they will be very good with water in the place of wine.
First adjustment I realized I’d have to make is to cut back on the number of pears and the quantity of sugar. I also wasn’t too sure about using a piece of lemon peel. Mrs. Glasse doesn’t say how long to bake them, just until “they are enough.” But overall, this is straightforward kind of recipe. Here’s what I ended up doing:
Betty’s Stewed Pears
4 Bartlett pears, pared, quartered and cored
1 fresh lemon, sliced
1 T sugar
½ c. white wine
3 whole cloves
Preheat oven to 350°F.
Place the pears in a baking dish.
Arrange lemon slices on top of the pears.
Combine wine and sugar and pour over the fruit.
Add the cloves scattered among the mixture.
Bake 30-40 minutes. Serve warm or cold.
We enjoyed them very much. If you don’t like cloves, I think you could omit them but they did add a warm note to the taste of the pears.
Oh, and try them chilled with a dip of vanilla ice cream and caramel sauce. Talk about delicious! We enjoyed that way of eating them, too.
Before I go, I want to share that not only did Elizabeth’s Hope just release on November 3, but the first three ebooks in the series are all on sale. Emily’s Vow is only 99 cents, just like Elizabeth’s Hope; Amy’s Choice is $1.99, and Samantha’s Secret is $2.99. I hope you’ll pick up a copy for yourself or to give as a gift over the holidays! Also, if you buy a paperback, contact me and I’ll tell you where you can send it to me and I’ll sign it – personalize it for the recipient – and mail it back to you.
Only one more recipe to attempt: pound cake. Wish me luck on that one! And after I finish with this round of historical recipes, I’m hoping to share some recipes from a slew of guest authors like I did last winter/spring. We’ll see how many authors take me up on the offer. Until next time!
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Now available! Elizabeth’s Hope!
Introducing the lives, loves, and dangerous times of the men and women in the A More Perfect Union historical romance series! This prequel novella takes place when Charles Town, South Carolina, is about to face the British enemy during the American Revolution.
CAUGHT BETWEEN DUTY AND LOVE
Joining the revolutionary army was the honorable thing to do—but Jedediah Thomson hadn’t realized how long he’d be away from the lovely, spirited Miss Elizabeth Sullivan. They’d only begun their courtship when the occupation of Charles Town, South Carolina, trapped her in the city, making it dangerous to get to her.
Elizabeth Sullivan feared for her brothers, fighting for American freedom; for her father, pretending to be a loyalist; for family and friends, caught between beliefs; and most of all for Jedediah, the man she loves, who was doing his duty. She cherished every moment they had together, knowing how swiftly it could be taken away.
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