Mrs. Henderson’s Baked Pears

This recipe from 1904 is a recipe for baked pears.  When choosing the best pears for baking, ones that will hold their shape such as Bosc or Anjou varieties are going to be the best.  I personally have never roasted pears to the point they turn red, so I’m interesting how long that takes.

This recipe is the only one I have so far for Mrs. Frank Henderson, Jr.  Her name is Anna Retta Maude Mackinnon Henderson.  She was born in Shediac, Canada on July 31, 1876.  Anna and Frank married in June 1899 and lived in Norfolk county, Massachusetts.  They had one son, Alfred Edwin Henderson who was born on July 8, 1902 and died in September 1954 in Boston, Massachusetts.  Anna died in September 1944.  If I do find more of Anna’s recipes, I will be creating a page for her.

Recipe

Pare, halve and core; fill a deep baking dish; add water to nearly cover, and 1/2 cup sugar for a 2 quart dish; cover and bake slowly until red.  If the pears are hard, stir till nearly tender in a little water, then put them in a shallow granite pan, bake slowly and baste with the syrup.  These may be served with cream or eaten as a sauce.

Mrs. Frank Henderson, Jr. Norwood – Boston Post – 6 Mar 1904

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Mrs. Henderson's Baked Pears

A baked pears recipe from 1904

Course Dessert

Cuisine American

Ingredients

• pears enough for 2 quart pan
• water enough to nearly cover pears
• 1/2 cup sugar

Instructions

1. Pare, halve and core; fill a deep baking dish; add water to nearly cover, and 1/2 cup sugar for a 2 quart dish; cover and bake slowly until red. 

2. If the pears are hard, stir till nearly tender in a little water, then put them in a shallow granite pan, bake slowly and baste with the syrup.  These may be served with cream or eaten as a sauce.