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Wardonys in Syryp
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Take wardonys, an caste on a potte, and boyle hem till þey ben tender;
þan take hem up and pare hem, and kytte hem in to pecys; take ynow of
powder of canel, a good quantyte, and caste it on red wyne, and draw it
þorw a straynour; caste sugre þerto, and put it in an erþen pot, an let it
boyle: and þanne caste þe perys þerto, and let boyle togederys, and whan
þey have boyle a whyle, take pouder of gyngere and caste þerto, an a lytil
venegre, and a lytil saffron: an loke þat it be poynaunt an dowcet.
Harleian MS, c. 1439
published in Two Fifteenth-Century Cookery-Books
Source: Pleyn Delit, Hieatt, et al.
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As prepared by Beathog:
Poach pear halves until almost tender. Meanwhile, make a syrup of red wine,
sugar, cinnamon, cloves, ginger and sliced lemon. Bring the syrup mixture to a
boil; reduce heat and simmer until slightly reduced. Add drained pear halves to
the syrup and simmer until pears are tender. Remove from heat and allow pears
to cool in the syrup.
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