Peras Aprensadas
"Pressed Pears"
From the treasured pages of Libro de Resetas
Written by Susana Irazoqui Palacio
Peras Aprensadas
"25 fetas se pelan y se sancochan y se ponen en agua fria se clarifican 1/2 de arroba azucar y se echan las peras, la miel que quede aguada se prosigue asi cuatro dias que den 1 erbor fuerte al cuarto se ponen en en vasija de barro y se hierven en 4 o 5 dias después se hierven un hervor de 3 dias al ultimo se le da á la miel punto alto enfriadas ya se ponen á escurrir en alambresas. Azucar y canela se envuelven en papeles."
English Translation
"25 slices are peeled and parboiled and put in cold water, half an arroba of sugar is clarified and the pears are added; the syrup that remains watery is continued like this for four days, giving a strong boil on the fourth day. They are placed in an earthenware vessel and boiled for 4 or 5 days more, then boiled again for three days, and at the end the syrup is cooked to the high point. Once cooled, they are drained in sieves. Sugar and cinnamon are added and they are wrapped in papers."
Note on the Original Text
Handwritten in an informal, continuous narrative, the recipe employs archaic vocabulary and measures like 'arroba'—an old Spanish unit for liquids and bulk commodities (about 12.5 kg, so half an arroba is 6.25 kg). The spelling and grammar are consistent with regional variations from early 1900s Mexico, and the technique instructions are concise, relying on the assumed knowledge of experienced cooks. Instructions such as 'dar un hervor fuerte' or 'punto alto' refer to the intensity and stage of syrup, familiar to cooks before precise thermometers were common. The original recipe lacks precise timing or temperatures, emphasizing sensory cues and the cook’s intuition—a hallmark of traditional manuscript cookery.
Title
Libro de Resetas (1907)
You can also click the book image above to peruse the original tome
Writer
Susana Irazoqui Palacio
Era
1907
Publisher
Unknown
Background
A handwritten culinary treasure trove, this manuscript captures the warmth of Durango’s kitchens at the dawn of the 20th century. Crafted by a family of women, its pages brim with time-honored Mexican recipes, offering a flavorful glimpse into tradition and transformation.
Kindly made available by
University of Texas at San Antonio
This luscious recipe emerges from early 20th-century manuscript cookbooks created by women from Durango, Mexico. Penned in 1907 by Susana Irazoqui Palacio and her family, these notebooks reflect a time when Mexico was in the midst of social and economic shifts. Inside their pages, you'll find beloved family recipes, rituals, and preservation techniques honoring local produce and centuries-old methods. 'Peras aprensadas' exemplifies the inventive culinary spirit of the era—transforming seasonal fruit into long-lasting confections, a practice essential before refrigeration. Such recipes were not only indulgences, but also testament to the rhythms, patience, and resourcefulness of everyday Mexican home cooks.
In the original early 20th-century kitchen, you would have used a sharp paring knife for peeling fruit, sturdy clay or ceramic pots for simmering and preserving, and a wooden spoon for stirring the heavy syrup. Boiling and clarifying sugar would have required careful attention over a wood or coal stove. A mesh basket or strainer—possibly woven reed or metal—would have been used to drain the fruit, while handmade paper or tissue wrapped the finished pears. The kitchen itself would have been scented with sugar, spice, and the slow-cooked fruit.
Prep Time
1 hr
Cook Time
2 hrs
Servings
25
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 25 pears (about 4.4-5.5 lbs), peeled and sliced
- 13.75 lbs granulated sugar
- Cinnamon, powdered (to taste, about 0.7-1 oz)
- Additional sugar for dusting (approx 1.1 lbs, optional)
- Water (enough for boiling, blanching, and syrup making)
- Parchment or wax paper (for wrapping, substitute for historical wrapping paper)
Instructions
- Start by peeling and slicing 25 pears (about 4.4-5.5 lbs depending on size), then parboil them briefly in boiling water.
- Immediately transfer the pears into cold water to halt the cooking.
- Meanwhile, clarify 13.75 lbs of sugar (half an 'arroba', the old Spanish measure) with water over gentle heat—skim off any foam or impurities.
- Add the drained pears into this sugar syrup.
- The goal is to preserve the fruit, so allow the pears to soak in this syrup, keeping the syrup slightly watery for about four days, heating it to a strong boil on the fourth day.
- Afterward, transfer the pears and syrup to a clay vessel (or ceramic) and boil again every 4-5 days, repeating for three days, giving a brief boil each time.
- Finally, bring the syrup to a thick, high stage (almost like soft-ball), and once cooled, drain the pears in a lattice or sieve so excess syrup drips off.
- Roll the pears in a mixture of sugar and cinnamon, and wrap each piece in paper to finish.
Estimated Calories
300 per serving
Cooking Estimates
It takes about 1 hour to prepare the pears and syrup before you start soaking. The soaking and boiling steps spread out over 7 days, but the active cooking time is about 2 hours total. The recipe makes 25 servings, since you start with 25 pears. Each serving is high in sugar, so each has about 300 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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