Pears in syrup england, 15th century

4 servings

Ingredients

Quantity Ingredient
8 eaches Pears
2½ cup Red wine
1 cup Sugar
1 teaspoon Powdered cinnamon
4 tablespoons Quince jam
1 cup Dates; finely chopped

Directions

"Peel the pear leaving on the stalks. Poach them in the wine, basting frequently; when tender (test with the point of a knife, close to the stalk), remove. Add the sugar, cinnamon and quince jam. Bring to the boil, when the sugar will dissolve. Continue boiling until the syrup has thickened, which will be in about 15 minutes. Stir in the dates and arrange in a bowl. Put back the pears. Cool and then chill in the refrigerator.

"Serve with whipped cream to which a little pear brandy has been added. "

From "Two Fifteenth-century Cookery Books": "Peris in Syrippe: Take Wardens [a variety of pear], and cast hem in a faire potte, and boile hem till thei ben tendre; and take hem uppe, and pare hem in ii or iii. And take powdre of Canell, a good quantite, and cast hit in good red wyne, And cast sugur thereto, and put hit in an erthen potte, And lete boile; And then cast the peris thereto, and late hem boile togidre awhile; take powder of ginger, and a littel saffron to colloure hit with and loke that hit be poynante, and also Doucet." From "Two Fifteenth-century Cookery Books" in _Seven Centuries of English Cooking_ Compiled and updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 04-24-95

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