Peeres in confyt (recipe): Difference between revisions
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== Period Recipe == |
== Period Recipe == |
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From the [[Forme of Cury]]. |
From the [[Forme of Cury]]. |
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'''''PEERES'' IN CONFYT. XX.VI. XII.''' |
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Take peeres and pare hem clene. take gode rede wyne & mulberes |
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oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take |
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hem up, make a syryp of wyne greke. oþer vernage with blaunche |
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powdour oþer white sugur and powdour gyngur & do the peres þerin. |
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seeþ it a lytel & messe it forth. |
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=== Notes === |
=== Notes === |
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== '''Pears in Red Wine''' == |
== '''Pears in Red Wine''' == |
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Serves 6 normally or 10 at feast |
Serves 6 normally or 10 at feast |
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=== Ingredients === |
=== Ingredients === |
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* 6 [[ |
* 6 [[Pear]]s, peeled, cored and quartered |
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* 2 cups |
* 2 cups Red [[Wine]] |
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* 2 cups [[Blueberries]] |
* 2 cups [[blueberry|Blueberries]] |
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* 2 cups [[Sugar]] |
* 2 cups [[Sugar]] |
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* 1 teaspoon [[Cloves]] |
* 1 teaspoon [[Cloves]] |
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* 1 teaspoon [[Grains of Paradise]] |
* 1 teaspoon [[Grains of Paradise]] |
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* 1 1/2 teaspoon [[Cinnamon]] |
* 1 1/2 teaspoon [[Cinnamon]] |
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* 3 teaspoons [[Galingal]] |
* 3 teaspoons [[Galingal]] |
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=== Method === |
=== Method === |
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# Soak pears in the red wine and blueberries for a couple of hours. |
# Soak pears in the red wine and blueberries for a couple of hours. |
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# Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup |
# Take out the pears and add sugar and spices. [[Simmer]] over low heat for an hour to reduce and thicken into a light [[syrup]] |
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# Strain the syrup to remove the grains of spices and blueberry skins. |
# Strain the syrup to remove the grains of spices and blueberry skins. |
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# Add pears and return to simmer for an hour. |
# Add pears and return to simmer for an hour. |
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To serve, add a good spoonful of double cream and some candied lemon zest. |
To serve, add a good spoonful of double [[cream]] and some candied [[lemon]] zest. |
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YiS to medieval cooking,<br> |
YiS to medieval cooking,<br> |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]] |
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[[Category:Forme of Cury]] |
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Latest revision as of 14:21, 2 September 2007
Period Recipe
From the Forme of Cury. PEERES IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take gode rede wyne & mulberes oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
Notes
- Peeres. pears.
- mulberes. mulberries, for colouring.
- Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.
Modern Recipe
Pears in Red Wine
Serves 6 normally or 10 at feast
Ingredients
- 6 Pears, peeled, cored and quartered
- 2 cups Red Wine
- 2 cups Blueberries
- 2 cups Sugar
- 1 teaspoon Cloves
- 1 teaspoon Grains of Paradise
- 1 1/2 teaspoon Cinnamon
- 3 teaspoons Galingal
Method
- Soak pears in the red wine and blueberries for a couple of hours.
- Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup
- Strain the syrup to remove the grains of spices and blueberry skins.
- Add pears and return to simmer for an hour.
To serve, add a good spoonful of double cream and some candied lemon zest.
YiS to medieval cooking,
Nicolette Dufay
Notes
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.
