Seven or eight pears
six ounces sugar
three or four drops essence of cloves
shredded rind of one lemon
one tumbler red wine
one tumbler or two of water
a few drops of cochineal

Peel seven or eight fine pears, put in fruit pan with six ounces sugar, three or four drops essence of cloves, the shredded rind of one lemon and one tumbler red wine and one of water or two of water, stew over cinder fire or hot plate for about 40 minutes, before taking out of pan put in a few drops of cochineal; when cold arrange in glass dish, pour syrup over.

Apples can be dressed in the same way. Good supper dish.

The recipe in this entry was taken from the fourth edition of "Recipes of Italian Cookery" translated and arranged by Maria Gironci which was published in 1900 by Gaskill & Webb in London, England.... Photo: Mary Melfi.

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