PEARS Recipes

PEARS
PEARS, like apples, come in summer and winter varieties. A number of the small varieties of pears are much used for pickling. Pears are most valuable when they are canned and used for sauce. It is usually advisable to pick pears before they are entirely ripe, for then they may be kept for a considerable length of time and will ripen slowly.

PEARS (BAKED)
Hard pears make an excellent dessert when baked. Pare, halve, remove seeds, and place in a shallow earthen dish, with a cup of water to each two quarts of fruit. If the pears are sour, a little sugar may be added. Bake, closely covered, in a moderate oven until tender. Serve with sugar and cream. Tart pears are the best for baking, as the sweet varieties are often tasteless.

PEARS WITH PEACHES
Pick out the finest, and wipe the wool from the peaches. Edge a plate with uniform sized leaves of foliage plant of the same tints as the fruit, and pile the fruit artistically upon it, tucking sprays or tips of the plant between. Bits of ice may also be intermingled. Yellow Bartlett pears and rosy-cheeked peaches arranged in this way are most ornamental.