The 1901 Cookbook Archive
No. 3747 — Pears in Honey
English historical translation of Molokhovets recipe No. 3747 from the 1901 Russian cookbook, retaining original methods and measures.
Peel firm pears, remove seeds and cook in a mixture of equal parts water and honey. Alternatively use sugar syrup with 1 pound sugar to 5 glasses water.
When a straw can easily pierce the fruit, lift the pears with a slotted spoon, press flatter, sprinkle with sugar and arrange on a straw-covered tray.
Dry in a cooling oven after bread baking. Cook additional batches in the same syrup until it thickens to the consistency of honey.
Dip the dried pears into the thick syrup and return to the oven three or four times. On the last dip dust lightly with cinnamon and store in jars.
Historical editorial note: Historic drying and syrup dipping do not validate safe long-term food storage.
Original source: Read Russian recipe No. 3747. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.