Peeres in confyt (recipe): Difference between revisions
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:'''''PEERES'' IN CONFYT. XX.VI. XII.''' |
:'''''PEERES'' IN CONFYT. XX.VI. XII.''' |
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:Take peeres and pare hem clene. take gode rede wyne |
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:Take peeres and pare hem clene. take gode rede wyne & ''mulberes'' oώer saundres and seeώ ώe peeres ώerin & whan ώei buth ysode, take hem up, make a syryp of wyne greke. oώer ''vernage'' with blaunche powdour oώer white sugur and powdour gyngur & do the peres ώerin. seeώ it a lytel & messe it forth. |
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=== Notes === |
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* ''Peeres''. pears. |
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* ''mulberes''. mulberries, for colouring. |
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* ''Vernage''. Vernaccia, a sort of Italian white wine. V. Gloss. |
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== Modern Recipe == |
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[[Image:PeersinConfyt.jpg]]<br> |
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== '''Pears in Red Wine''' == |
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Serves 6 normally or 10 at feast |
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=== Ingredients === |
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* 6 [[Pear]]s, peeled, cored and quartered |
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* 2 cups [[Red Wine]] |
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* 2 cups [[Blueberries]] |
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* 2 cups [[Sugar]] |
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* 1 teaspoon [[Cloves]] |
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* 1 teaspoon [[Grains of Paradise]] |
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* 1 1/2 teaspoon [[Cinnamon]] |
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* 3 teaspoons [[Galingal]] |
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=== Method === |
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# 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 |
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# 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. |
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To serve, add a good spoonful of double cream and some candied lemon zest. |
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YiS to medieval cooking,<br> |
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Nicolette Dufay |
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== Notes == |
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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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Revision as of 13:48, 17 June 2007
Period Recipe
From the Forme of Cury.
- PEERES IN CONFYT. XX.VI. XII.
- Take peeres and pare hem clene. take gode rede wyne
