Last weekend we went to see our friend Liisa. Together with her we tried some new recipes from Thousand eggs. This time we ended up making five new dishes, some of which turned out to be once again excellent. One of the recipes was so big flop it was hard to stop laughing. Yes, I will post the flop also but later. Anyway now is the time for the wonderful and tasty pear dish.

Peris in Syrippe (serves 6)

Harleian MS. 4016, Volume II

Take Wardons, and cast them in a fair pot. And boil them till they are tender; and take them up, and pare them in two or three. And take powder of Cinnamon, a good quantity, and cast it in good red wine, And cast sugar thereto, and put it in an earthenware pot, And let boil; And then cast the pears thereto, And let them boil together awhile; take powder of ginger, and a little saffron to color it with, And loo that it is poignant/ And also Sweet/.


My thoughts:

3 pears

½ bottle of sherry, red wine or port

1 tablespoon cinnamon

1 tablespoon sugar

water

1 teaspoon ginger

a pinch of saffron

Make the wine syrup first. Put half a bottle of wine to the saucepan with cinnamon and sugar and cook over a medium heat, until half the liquid has gone. Peel the pears and cook them whole, for 5-10 minutes in boiling water seasoned with sugar, until the pears are almost done. Cut the pears in half and put them in the syrup. Add a little ginger and saffron to the pears and heat.

Comments:

I would use red wine or port to the dish. But sherry is not bad either. The dish should taste sweet and sour.

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