[Sca-cooks] Need original recipe ASAP

[Bronwynmgn at aol.com]

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[ Picked text/plain from multipart/alternative ]
Does anyone have the original recipe from "The English Hus-wife" that this
absolutely scrumptious pie from "To the Queen's Taste" came from?  I'd really
like to do it as the dessert for a demo lunch I am serving on Saturday, and
would really like to see the original...
Brangwayna


    Pear Pie

      10" unbaked pie pastry shell and lid
      3/4 c      white wine
      2 T        sugar
      1/8 t      cloves
      1/4 t      cinnamon
      3          large Anjou pears, peeled, halved, and cored
      1 T        rose water
      1 t        melted butter
      1 t        rose water (additional)
      1-2 T      brown sugar

    -Bake pie shell at 425 for 10 min.  Reduce temperatures to 375 and bake
for an
additional 5 min. Let cool.
    -In a heavy enameled saucepan, combine wine, sugar, cloves, and cinnamon.
 Bring
to a boil.
    -Add pear halves.  Cover and cook over medium heat for 15 min or until
fruit is
firm but easily pierced with a fork.
    -Drain fruit, reserving wine syrup.  Set fruit aside.
    -Add 1 T of rose water to wine syrup, and stir.  Boil briskly for 5 min
or until
syrup is reduced to about 1/4 cup.  Cool.
    -Toss pear halves in syrup to coat.
    -Set pear halves flat side down in pie shell with narrow ends toward the
center.
Brush any excess syrup on top.
    -Drape pastry lid over fruit and crimp edges.
    -Combine melted butter and additional rose water.  Brush lid with this
mixture and
sprinkle top with brown sugar.  Slash lid in a few places to allow steam to
escape.
    -Bake at 375 for 30 min or until lid is golden.
    -Serve warm.
    "The English Hous-wife"
    To the Queen's Taste
    Lorna Sass
    Fletcher & Son Ltd, Norwich
    ISBN 0 7195 3386 4