SC - Peeres in confyt

[Stefan li Rous]

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 ****