A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Nice with sweet cream or boiled custard
Preserved exactly as written in the original source
Pare and core the pears without dividing
Place them in a pan and fill up the orifice with brown sugar
Add a little water and let them bake until perfectly tender
Modern guidance to help you succeed with this vintage recipe
Baking pears concentrates their natural sugars while the brown sugar melts into a caramel-like syrup, creating layers of sweetness. The gentle, dry heat of the oven breaks down pectin in the fruit's cell walls, transforming firm flesh into a tender, spoonable texture without the waterlogging that can occur with poaching. Keeping the pears whole with just the core removed allows them to hold their shape while the cavity acts as a vessel for the melting sugar to baste the fruit from the inside out.
The pears can be peeled and cored up to 2 hours ahead; brush with lemon juice and refrigerate covered to prevent browning. The fully baked pears can be made up to 2 days in advance and stored covered in the refrigerator with their syrup.
Store baked pears in an airtight container with their syrup in the refrigerator for up to 4 days. Serve chilled, at room temperature, or gently reheated in a 300°F oven for 10-15 minutes. The syrup will thicken when cold but will loosen again when warmed.
AI-generated tips from Chef Cecil's culinary database
The pears can be peeled and cored up to 2 hours ahead; brush with lemon juice and refrigerate covered to prevent browning. The fully baked pears can be made up to 2 days in advance and stored covered in the refrigerator with their syrup.
Store baked pears in an airtight container with their syrup in the refrigerator for up to 4 days. Serve chilled, at room temperature, or gently reheated in a 300°F oven for 10-15 minutes. The syrup will thicken when cold but will loosen again when warmed.
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