SC - Peeres in confyt
Stefan li Rous
stefan at texas.net
Sun May 21 22:13:31 PDT 2000
Balthazar of Blackmoor said:
rispoli at gte.net writes:
> > You might try a white sherry in place of the Sauterne, don't know anything
> > that could replace a Burgundy.
>
> A good Merlot or Claret will replace a Burgundy in a pinch, or you can always
> use Zinfandel (not that "white Zin", either...) As for replacing Sauterne, A
> good Fume Blanc with a bit of white sugar thrown into it to sweeten it up may
> be pretty close.
I had found the Burgundy and as Ras points out I needn't be too picky
there it
seems. As mentioned I was in the grocery store and was trying to avoid making
a seperate trip to a liquor store. I doubt they would have had a Fume Blanc
either, although I'll try to keep this in mind.
Ras said:
> Burgundy is essentially a generic term for red wine. It is not sweet in any
> way and sauterne or sherry, would be very inappropriate as a substitution
> IMO, since they are both white and sweet.
The recipe calls for two different wines (at least, maybe three). I was not
trying to substitute for the Burgundy. I would have used whatever red
wine
I had at home or used a Merlot if I needed to.
Well, since even the choice of wines in the redaction may be suspect, much
less my substitutions for the substitutions, I will paste the translation
below and see what comments you all have.
> Date: Sat, 2 Aug 1997 21:33:41 -0500
> From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter)
> Subject: SC - Dessert Recipes
> Peeres in confyt
> (Curye on Inglysch, Forme of Cury 136)
>
> This is spiced pears stewed in wine; absolutely lovely!
>
> Recipe:
>
> Take peeres and pare hem clene. Take gode rede wyne & mulberies other
> saundres, and seeth the peeres therin, & whan thei buth ysode take hem up.
> Make a syryp of wyne greke, other vernage [sweet italian white wine], with
> blanche powdur other white sugur and powdour gynger, & do the peres therin.
> Seeth it a lytel & messe it forth.
>
> Take pears and pare them clean. Take good red wine and mulberries or saunders,
> and boil the pears in it, and when they are boiled, take them out. Make a
> syrup of Greek wine, or vernage, with blanche powder or white sugar and ginger,
> and put the pears in it. Boil it a little and serve it forth.
>
> Amounts as I make it:
>
> 4 Bosc pears 2 cup semi-sweet Sauterne
> 1 1/4 cup burgundy 1 cup water
> 3/4 cup water 8 T sugar
> 2 tsp saunders 1/2 tsp ginger
> 1 1/2 T sugar
>
> Step-by-step:
>
> 1. Peel, core, and quarter pears.
> 2. Simmer in red wine, first water, saunders, and first sugar for 1 hr 5
> min (until soft), adding water as necessary to keep pears covered with
> liquid.
> 3. Drain and rinse. Discard cooking liquid.
> 4. Combine remaining ingredients.
> 5. Simmer gently for 30-45 min, letting sauce cook down (and alcohol cook
> off).
> 6. Put pears in syrup and simmer another two or three minutes.
>
> Notes:
>
> The result is delicately flavored red pears in a yellow-white sauce; both
> delicious and beautiful.
>
> Again, cooking pears! Always cook with cooking pears!
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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