Difference between revisions of "Peeres in confyt (recipe)"

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:'''''PEERES'' IN CONFYT. XX.VI. XII.'''
 
:'''''PEERES'' IN CONFYT. XX.VI. XII.'''
  
:Take peeres and pare hem clene. take gode rede wyne & ''mulberessaundres and peeres & whan buth ysode, take hem up, make a syryp of wyne greke. vernage'' with blaunche powdour white sugur and powdour gyngur & do the peres . it a lytel & messe it forth.
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: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 ===

Revision as of 19:27, 17 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.