No. 3754 — Candied Dried Pears (Smokva)
English historical translation of Molokhovets recipe No. 3754 from the 1901 Russian cookbook, retaining original methods and measures.
Choose firm pears that are not overripe, peel and put immediately in cold water to prevent browning.
Boil the peelings with more than ten extra pears cut into quarters until the liquid acquires a sweet pear flavour.
Cook the pears intended for candying in this liquid until a straw pierces them easily, without letting them fall apart. Drain in a sieve.
Sprinkle with sugar and dry stem-end up on straw-covered trays in a gentle oven until firmer.
Reduce the cooking liquid to a thick syrup with ½ pound sugar per pound pears. Dip the pears, dry again and repeat several times. Dust with sugar, cool and store in jars.
A separate historical digression claims that cotton paper can preserve food for extremely long periods, and discusses wrapping fruit in cotton or sheep's wool to alter ripening. The author says American traders used wool for unripe pears to obtain higher prices.
Other pear recipes cited include preserve No. 3279, compotier preserves No. 3379, kvass No. 3530 and Moscow kvass No. 3542.