Hoopskirts

Historical Food Fortnightly Challenge # 6: Juicy Fruits The challenge:  It’s fruits! Do something with fruits. It doesn’t get more simple than that. Bonus points for use of heritage crops and ingredients! I've know for a while that I wanted to make stewed/poached pears in red wine.  I've seen them forever in various cookbooks and never made them (after all, there's no chocolate).  This challenge was just the way to push myself.  The Recipe     I chose Stewed Pears from The New England Cookery by Lucy Emerson. (1808, Montpelier, Vermont)  How I Made It The ingredients were very straight forward.  Pears are a fall/winter fruit.  I chose Bosc pears, which are a firm pear, well suited to cooking. 6 Bosc pears, peeled, quartered, and cored 1/2 lb of white sugar (modern pears do tend to be large, so I used the ingredients for larger pears) 10 cloves 3 pieces of lemon peel 1 c of dry red wine (Santa Ema ...