Of the Baking of Fruit. From Mr. _L. M._
It is to be observed, that all Fruits that are ripe require little baking,
and those which are of the hardest, or most unripe Sorts, ought to have a
long and gentle baking. In Pears, for example, when we have some of those,
which ripen in the Autumn, they will bake with a Tart; for as they are ripe
of themselves, they require very little baking, for Ripeness is one degree
tending to Rottenness; and as that is done by heat gently, so the Oven
brings that to a certain height, suddenly, with its safeguard of Sugar;
that the Fruit comes to its full flavour, with the additional beauty, from
the Sugar. It would have done a great deal by Nature itself, if the Tree
had stood in a place agreeable; but much more would it be for those baking
Pears, as we call them, if they had the advantage of a good Climate; one
may guess then how much difference there is between one and the other. In
the tough and hard Pears, one ought to bake them twice, that is, once with
a little Water and Sugar, in as hot an Oven as they bake Bread in; and then
put them in Pyes, and bake them over again, so will they become tender,
well tasted, and of a fine colour. But be it as it will, as soon as either
of these come out of the Oven, pour some Cream over them, and mix it with
them, if they are to be served hot, mashing the Fruit all the while; but if
they are to be served cold, then only pour some Cream over them, when they
just come from the Oven, and let it remain till you serve it cold.
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