SC - Pears in Wine Sauce

[Anne-Marie Rousseau]

Hello all from Anne-Marie.
A lady asks about pears in wine sauce. Yes, they are very medieval, as 
you can see from the myriad sources that others have given you already. 
You asked for a recipe. Here is a reconstruction done by Janelyn of 
Fenmere. We used it at our recednt Boon Day meal, with great success. I 
have given you the instructions for using canned pears, since it sounds 
like you'll be camping.

If you need the primary source as well, let me know.

Wardonys in syryp (Harleian MS 279)
1 16 oz can pear halves in light syrup
1 cup sweet red wine (we used port)
2 tsp cinnamon
1/4 cup sugar
1/2 tsp ground ginger
1 tsp white wine vinegar
1 small pinch saffron

Combine the wine and spices and vinegar. Boil for about 20 minutes, until 
it starts to thicken. Add the drained pears to the wine mixture and stir 
till well coated. Can be served warm or cold. Serves 4-6, one pear half 
per person.

If you cannot use real wine, I would suggest de-alchoholed wine. If you 
can't afford that, use the light syrp from the pears (it's grape juice, 
that tastes from the pears that were in it).

For camping, I would suggest making up the syrup ahead of time, and 
putting it in jars. On site, open cans of pears, and throw them into the 
warmed up syrup. Save the juice from the can. You can mix it with 
leftover syrp and make a very tasty treat for the cooks.

Have fun!
- --Anne-Marie

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================