Perys in syrip

( Serves about 112 )

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
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.

Back to Baronial Birthday Feast menu page!