ReTRo HouSeWiFe

All Recipes  button  Appetizers  button  Main Courses  button  Side Dishes  button  Dessert Recipes  button  Jams, Jellies, Preserves Recipes  button  Salads  button  Sauce Recipes  button  Soup Recipes  button  Baked Goods  button  BBQ Recipes  button  Beverages  button  Herbs and Spices  button  All Menus

Other Retro Pages



Other Recipe Sources:

RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

Beaujolais Pears with Cassis and Prunes, American

This one is a killer! It's incredibly delicious with creme fraiche:
Mrs. Milla Kette, www.plan2succeed.org

Ingredients

    (Try to select pears of uniform size, otherwise they will cook in different times --some might be overcooked, some, raw.)

  • 4 bottles (750 ml each) Beaujolais
  • 4 cups sugar
  • 12 pounds firm-ripe pears, such as Bartlett or Cornice
  • Whole cloves, 3 allspice berries
  • 1 or 2 sprigs of fresh rosemary
  • 36 prunes
  • 1/3 cup Crème de Cassis
Preparation Instructions

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

HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
Send it in!


Recipes By Decade:

1940s Recipes 1950s Recipes 1960s Recipes
1970s Recipes 1980s Recipes 1990s Recipes 2000s Recipes



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

All American Recipes



      Purple Flower

 

© Retro Housewife 2003-2014