non-member submission - Re: SC - My First Feast as Head Cook

[Jenne Heise]

	niccolo difrancesco wrote:
	I recommend Whole Pear Pies that can be found in Medieval Kitchen,
IIRC.  It is paers baked in pastry crust with butter and granulated sugar.
they are to DIE for.  The bottom crust is candied and glorious.  You do four
or so in a crust.  We did three in a crust in bread loaf pans for support.

I second Niccolo's recommendation. I made these for the Lammas Feast last
year, and they went with a whoosh! Plus they are so easy to do that even
people like myself (who should never be allowed near the baked goods section
of the feast), find them simple to make.

Here is the original and my redaction:

Whole Pear Pie MK#97 (VT XV Le Viandier de Guillaume Tirel dit Taillevent)
Pies of raw pears. Stand three large pears in a pie and fill the gaps with
about a quarteron [aprx 4 ounce/120g] of sugar, cover well, and glaze with
eggs or saffron, and put it in the oven.

	Cut 3 large pears in halves, place in a pie (I used store-bought
shortcrust pastry, but you can always make this yourself) and cover with
sugar, preferably caster. Cover. Glaze with eggs or saffron and bake. 
	Despite the amount of sugar this dish isn't over-sweet, and the
flavor comes through nicely. I don't particularly like pears (mainly the
texture) but this is one of my favorite dessert dishes.

Ciao
Lucrezia

++++++++++++++++++++++++++++++++++++++++++++++++++
Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at yahoo.com | http://www.geocities.com/~thorngrove 
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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