SC - A Real Siege Cook's Challenge

[Philip & Susan Troy]

Hi, Katerine here.  Ruadh asks:

>Two questions regarding Pears in Wine Sauce - 
>
>1) I've been served this SO many times at feasts.  Is it documentable?

Eminently.  Recipes under two names (pears in confit, and wardons [or
pears] in syrup) can be found in Form of Curye (#136), an Ordinance
of Pottage (#86, #65), MS Harley 5401 (#44, #60), MS Arundel 334 (#120), 
and both the manuscripts in Two Fifteenth-Century Cookery-Books (first
MS, Pottages Diverse #10; second MS, #96).

Now, whether what you're used to actually follows any of these, or
any other, is a separate question, which of course I can't answer without
the recipe.

>2) Regardless, can you make it in advance and freeze it (like for pennsic)?
>Or will that wreck the texture and I should just bite the bullet and cook
>them onsite?  

Not a clue, sorry.

Cheers,

- -- Katerine/Terry

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