Peeres in confyt (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
Paul Matisz (talk | contribs) m (Reverted edits by 204.39.95.9 (Talk); changed back to last version by Sarah Van Der Goes) |
|||
| (21 intermediate revisions by 16 users not shown) | |||
| Line 1: | Line 1: | ||
== 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 === |
=== Notes === |
||
* ''Peeres''. pears. |
* ''Peeres''. pears. |
||
| Line 4: | Line 14: | ||
* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss. |
* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss. |
||
== Modern Recipe == |
|||
[[Image:PeersinConfyt.jpg]]<br> |
|||
== '''Pears in Red Wine''' == |
|||
Serves 6 normally or 10 at feast |
|||
=== Ingredients === |
|||
* 6 [[Pear]]s, peeled, cored and quartered |
|||
* 2 cups Red [[Wine]] |
|||
* 2 cups [[blueberry|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,<br> |
|||
Nicolette Dufay |
|||
== Notes == |
|||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
|||
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]] |
|||
<div id="wikitikitavi" style="overflow:auto; height: 1px; "> |
|||
[[http://WTHP1.coolhost.biz] [WTHPD1]] |
|||
[http://WTHP2.coolhost.biz WTHPD2] |
|||
[[http://WTHP3.coolhost.biz | WTHPD3]] |
|||
[http://WTHP4.coolhost.biz | WTHPD4] |
|||
[WTHPD5 | http://WTHP5.coolhost.biz] |
|||
[[http://WTHP6.coolhost.biz WTHPD6]] |
|||
</div> |
|||
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.
