Barnstaple Fair Pears
|Water||300 Milliliter (3 Dl.)|
|Port||150 Milliliter (1 1/2 Deciliter)|
|Granulated sugar||350 Gram|
|Cinnamon stick||1 Inch|
|Cooking pears||1 Kilogram (Hard)|
If you are fortunate enough to come by some really hard cooking pears, do as our grandmothers did and bake them long and very slowly in port-flavoured syrup.
The resulting mahogany coloured pears were a speciality of Barnstaple fair.
Put water, port, sugar, thinly pared lemon rind, lemon juice and spices into a pan and heat gently until dissolved.
Meanwhile peel, halve and core pears and drop them into the hot syrup.
Bring to the boil, transfer to a deep casserole, cover tightly and cook in a slow oven until tender.
The time will vary from 4 to 6 hours, depending on the pears, but cooking can be spread over several days if more convenient.
Serve cold, with clotted cream.