Recipe no. 644 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 274.
Ingredients
- pear
- sugar
Preparation
- Prepare the melting pearsChoose large, melting pears. Divide them into quarters, peel and remove the pips. Pack into tins.
- Cook the melting pearsCover with a syrup at 30 degrees. Have them sealed and give 10 minutes of boiling.
- Prepare the cooking pearsChoose firmer pears. Peel and blanch beforehand. Soften well, drain and pack into tins.
- Cook the firm pearsSweeten their cooking liquor to make a syrup weighing 30 degrees. Cover with this syrup, have them sealed and give 10 minutes of boiling.
Reboul's text
The varieties are too numerous to list here. If large, melting pears are to be preserved, divide them into quarters; then, once peeled and the pips removed, and packed into tins, cover them with a syrup at 30 degrees. The tins being sealed, give them 10 minutes of boiling.
Pears of firmer quality, or cooking pears, should first be blanched, after being peeled. Once well softened, drain them to pack into tins; sweeten their cooking liquor to make a syrup weighing 30 degrees. Cover them with this syrup; have them sealed, and give 10 minutes of boiling.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| pero | pear |
| sirop | syrup |
| boui | boiling |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 644, page 274. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.