Ingredients
12 pears
1 lb honey
1 lemon, juice
20 fl water (plus)
Directions
Preheat oven to 325 F (160 C). Peel halve and core the pears, keeping
them in water which you have acidulated with half the lemon juice.
Dissolve the honey in the water, add the other half of the lemon
juice and bring to the boil. Transfer to an oven proof dish or pan
large enough to keep the pear halves in one layer.
Add the drained pear halves and bring back to the boil. Immediately
transfer the dish to the oven and poach until the pears are really
tender. Remove with slotted spoon, boil down cooking liquor to a
syrup and pour over the pears. Leave to cool then chill. Serve with
the thickest cream you can find.
Servings: 12 servings
Pears Baked In Honey Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Historians have traced the existence of recipes back into ancient history, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, a very modern way of dining. Additionally, he informs us how the ancient cooks were skilled in the use of many different aromatic flavors, including many that are still in use today such as bay, fennel and parsley. Later on, we find two interesting cookery books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the indian curry that we all know today, but instead recipes for the types of food eaten by the rich and wealthy people of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the East, including spices like coriander, parsley, and rosemary. These new herbs and spices was responsible for an increase in books on cooking, the majority of which are now in private libraries. For the next few years, the families of Europe tried to lay on the most extravagent banquests, and as a result the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that fine cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the advent of the twentieth century, cookbooks were increasing in popularity as a result of increased literacy, people having increased leisure time and having more disposable income. The TV revolution brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pears Baked In Honey recipe.
