| Original |
Boyle
wardons that they be somdell tendyr; pare hem,
cut hem in pecys. Take Canell, a grete dele; draw
hit thorow a streynour iii or iiii tymes with
good wyn in a pott. Do thereto sugar, a grete
dele; annys, cloves, & macys, and yf thu
wylte, datys mynsyd & raysons of courance.
Set hit on the fyre; when hit boyleth cast yn the
perys; lete hem boyle togedyr. When hit is boyled
ynowghe, look hit be brown of canell, & put
therto poudyr of gynger, a grete dele; loke hit
be somedele doucet, & serve hit forth.
|
| My version |
- 56 large ripe pears
- 1 gal Sweet red wine
- 4 cups Sugar
- 3 tbs Cinnamon
- 2 tsp anise seed, crushed
- 2 tsp mace
- 1 1/2 tbs cloves
- 1 cup currants
- 1 cup chopped dates
Pare
the pears, and slice them vertically in half,
removing the cores. Place in water with lemon
juice to keep them from browning until syrup is
ready.
Put a cup or so of the wine in a bowl and add the
spices and mix it until well
incorporated.
Put the rest of the wine into a large pot, and
add the spiced wine back to it through a strainer
(to remove the lumps), and add the sugar bring it
to a boil, and boil the pears 20 or so pieces at
a time, as the pot will hold, until the pears are
tender and can be peirced easily with a knife.
remove them to to store them in bowls (or
ziplocks), and refrigerate them. After all the
pears are done, then reserve and refridgerate the
wine syrup, as well.
When ready to serve, distribute the pear halves
in bowls, and pour the wine syrup with the dates
and currants on the pears. Serve it up.
|
| Notes |
Came out
nice. I skipped the initial boiling stage as
called for in the recipe, since the Bartlettes
were nice and ripe, and rather tender.
|
|