Pears, 1 pound 5 ounces
Powdered sugar, 4 ounces
Water, 2 glasses
Lemon, 1/2

If the pears are small, leave them whole with the stem; if they are large cut them in slices.

pare them and place them in the water into which the lemon has been squeezed; this should preserve the whiteness of the fruit.

Strain the water and let the pears cook in it; add the sugar when the water begins to boil.

When the pears are soft and somewhat wrinkled, remove them one by one and place them in a fruit dish.

Continue boiling the water which is still in the pot, and when it has condensed to a thick syrup pour it on the pears.

This recipe (#379) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: courtesy of the New York Public Digital Library.

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