Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Pears
1 Lemon
Honey
8 fl White grape juice

Warden is the old name for the small hard cooking pear that used to
grow in many country gardens. The best way to cook them was slowly
with honey and fruit juice to warm and round out their thin colour
and flavour, but this recipe works well for dessert pears too.

Choose a casserole or baking dish with just enough room to lay pears
head to tail in single layer. Peel the pears thinly, leaving the
stalks on, then immediately roll each one in a saucer containing the
juice of the lemon. Put the pears into the dish. Spoon on scant 4
tablespoons honey and add any lemon juice remaining in the saucer.
Bring the grape juice to simmering point and pour it over the pears.
Cover the dish and bake at 325-350 F (160-180 C) gas mark 3-4 until
the fruit is beautifully tender. How long this will take varies
enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or
more may be needed for pears so hard that they seem to be carved from
wood. Baste the pears frequently as they bake and turn them
occasionally to encourage even cooking.

When the pears are ready, transfer them to a serving dish,
standing them upright. Boil the cooking liquid until it turns syrupy
and is reduced by about half. Stir in an extra tablespoon or two of
honey if you think a little more sweetness is desirable but avoid the
temptation to make the juices too sweet; the appeal of the dish lies
in its fruitiness. Spoon the syrupy glaze over the pears. Serve warm
or cold.

Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias

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