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RECIPES FROM THE RETRO HOUSEWIFE
Beaujolais Pears with Cassis and Prunes, American
This one is a killer! It's incredibly delicious with creme fraiche:
(Try to select pears of uniform size, otherwise they will cook in different times --some might be overcooked, some, raw.)
In a large nonreactive pan combine the wine and sugar, bring the mixture slowly to a boil, stirring occasionally until the sugar is dissolved, and remove from the heat. Peel the pears, removing the blossom ends but leaving the stems intact. Drop the pears directly into the wine syrup to prevent discoloration.
Tie the cinnamon stick, broken in half, the cloves, and allspice in a square of cheesecloth. Add the spice bag, rosemary, and prunes to the syrup, bring the syrup slowly back to a boil, and simmer the pears for 20 minutes. (Note that the pears do not have to be completely cooked at this point.) Discard the spice bag and rosemary and with a slotted spoon transfer the pears and prunes to large (2- or 3-quart) warm jars, standing the pears upright on the bottom layer and arranging the next layer of pears upside down. Continue alternating the pattern until the jars are filled.
Boil the syrup until it is reduced by about three-fourths, or the equivalent of 1 bottle of wine. Stir the crème de cassis into the syrup. Strain the liquid through a double thickness of dampened cheesecloth, ladle it into the jars, and seal the jars.
Process the jars in a boiling water bath: 1 hour for 2-quart jars, 1 hour and 10 minutes for 3-quart jars. Let them cool completely before checking the seals and storing. Yields 6 quarts
Contributed by Mrs. Milla Kette, 2007
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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