SPICED PEARS.
Eight pounds pears, some whole cloves, three tablespoonfuls stick cinnamon (broken), one tablespoonful root ginger, two tablespoonfuls allspice (whole), one pint vinegar, half cupful water, 31b brown sugar, and the rind of half a lemon. Wipe pears, cut in halves, remove cores, and peel. Stick two or three cloves 'into each piece. ^Make syrup of vinegar, water, sugar, spices (tied in muslin), and thin shavings of lemon rind. Heat to boiling, and boil five minutes. Add pears, and cook gently until tender. If necessary lift out pears to sterile jars. Boil syrup down till thick, and then pour over pears. Seal down. (If pears are very hard they should be steamed from eight "to ten minutes before putting them into the syrup. All spiced fruit is also better for standing one month before use.
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Bibliographic details
Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
Word Count
136SPICED PEARS. Rotorua Morning Post, Issue 3, 26 August 1931, Page 5
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