Pears in Syrup
4 Pears
710ml (25 floz) Red wine
2 tbsp Vinegar
1-2 Cinnamon sticks
1 tbsp Sugar
1 tsp Ginger
1 pinch Saffron
Boil pears in the wine adding the cinnamon, until they are just tender, drain well.
Set the pears aside and cut into pieces if preferred.
Remove the the cinnamon from the liquid.
Bring wine back to a boil, add the sugar, ginger, saffron, and vinegar, stirring until spices are dissolved.
The liquid can be reduced to the desired consistency at this stage.
Add pears, and allow to cook for several minutes until they soften slightly.
Remove from heat.
Serve hot or cold.
Serves 4.
Wardonys in Syryp
Take wardonys, an caste on a potte, and boyle hem till bey ben tender, ban take hem vp and pare hem, an kytte hem in to pecys, take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it borw a straynour, caste sugre ber-to, an put it [in] an erben pot, an let it boyle: an banne caste be perys ber-to, an let boyle to-gederys, an whan bey haue boyle a whyle, take pouder of gyngere an caste ber-to, an a lytil venegre, an a lytil safron, an loke bat it be poynaunt an dowcet.
from Potage Dyvers
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved