Peeres in confyt (recipe): Difference between revisions

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=== Ingredients ===
=== Ingredients ===
* 6 [[Pear]]s, peeled, cored and quartered
* 6 [[Pear]]s, peeled, cored and quartered
* 2 cups [[Red Wine]]
* 2 cups Red [[Wine]]
* 2 cups [[Blueberries]]
* 2 cups [[blueberry|Blueberries]]
* 2 cups [[Sugar]]
* 2 cups [[Sugar]]
* 1 teaspoon [[Cloves]]
* 1 teaspoon [[Cloves]]
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=== Method ===
=== Method ===
# 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.
# 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]]
# Strain the syrup to remove the grains of spices and blueberry skins.
# Strain the syrup to remove the grains of spices and blueberry skins.
# Add pears and return to simmer for an hour.
# Add pears and return to simmer for an hour.


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.


YiS to medieval cooking,<br>
YiS to medieval cooking,<br>

Revision as of 04:46, 18 July 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

PeersinConfyt.jpg

Pears in Red Wine

Serves 6 normally or 10 at feast

Ingredients

Method

  1. Soak pears in the red wine and blueberries for a couple of hours.
  2. Take out the pears and add sugar and spices. Simmer over low heat for an hour to reduce and thicken into a light syrup
  3. Strain the syrup to remove the grains of spices and blueberry skins.
  4. 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.