Hruškový Lekvar Z Rompi

This recipe hails from an 1870 Slovak cookbook, written in the Slovak language at a time when domestic cookery was passed down through both oral tradition and emerging print. Pear lekvar, or fruit butter, was a common way to preserve bountiful harvests before the age of refrigeration. Such recipes were vital for providing sweetness and nutrition through the winter months, embodying the thrifty, resourceful spirit of Central European kitchens. In 19th-century Slovak households, preserving fruit with minimal ingredients allowed the true flavors of the seasonal produce to shine. This recipe is a delicious example of how resourceful home cooks transformed simple pears into a smooth, concentrated spread.

The original cook would have used a simple, hand-held grater, likely with large holes, to shred the pears. Cooking took place in a sturdy kettle or copper cauldron set over an open flame or on a wood-burning stove. A long wooden spoon was essential for constant stirring to prevent scorching. Once thickened, the hot lekvar was poured into ceramic or stoneware crocks for storage, sometimes covered with parchment or cloth and wax-sealed.