No. 3379 — Preserved Bergamot Pears

The author considers bergamot pears best for this conserve. Peel them, dropping them into spring water with a little alum to prevent darkening.

Meanwhile warm water in a saucepan. Add the pears, cover and simmer carefully until tender but not falling apart. Lift with a slotted spoon and drain.

Make a syrup from 1 pound sugar, ¾ glass water, a small glass of French wine and 5 cloves, skimming thoroughly.

Arrange pears in a compotier and pour over slightly cooled syrup. Cover with animal bladder and twine; boil the surrounding water for fifteen to twenty-five minutes according to pear variety.

For the remaining historic steps see recipes Nos. 3376 and 3377.