The Epicure's Almanac or Diary of Good Living
October 10th : STEWED PEARS
Carefully peel, cut in half, and take the cores out of a couple of dozen of winter pears; fill a stewpan more than three parts full with spring water, put in the peels and cores, and let them boil for twenty minutes, then strain the water off, throw it back into the pan with as much loaf sugar as will make a rich syrup; put in the pears, with a salt-spoonful of cochineal, more will turn the fruit brown; add a dozen cloves, and the peel of a lemon chopped fine; let the pears simmer till they are quite soft, looking to them constantly; when nearly done put in four wine-glasses of port, stirring it carefully, so as not to break the fruit.
Flat preserve pots are most appropriate for keeping stewed pears.