Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Friday, September 27, 2013
Cakes and pies are divine, but once in a while, perfectly cooked fruit is the best dessert choice. Poached pears are among my favorites, but one needs some variety, so I was delighted to come across this vintage recipe for honey-broiled pears. Just 15 minutes after I began, I was enjoying a lovely autumn dessert.
Start by choosing ripe fruit (not the unripe ones I bought that morning at the farmer's market.) Half the pears and then remove the core. A melon baller (is that what this tool is called?) worked perfectly.
Place the pear halves in a dish and cover each with one teaspoon of honey and a bit of mace. Broil for ten minutes (or longer, as I did, to compensate for the unripe fruit). I'm lucky enough to have a stove top broiler, which makes broiling less daunting.
I followed the recipe exactly, but did not strain the honey (mostly because I didn't know what that meant). Next time, I'll use ripe fruit and replace the mace (which I don't like, I discovered) with cinnamon. Note that this serves six: one pear half per person. No supersizing of even healthy desserts in the 1940s!
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YUM! I love these, and I do like them with cream poured over them. I'm with you, cooked pears are wonderful.ReplyDelete
sounds yummy. but how about a little frozen yogurt on top.ReplyDelete
I wonder if "straining" the honey was to get extra bits of the honeycomb out which wouldn't be necessary for most honey today but might of been more common then.