[Sca-cooks] Hotel interested in period food

[Yamil O Kiwan]

Sorry for the delayed response, real world interruptions.

Almond Pear Tart - A redaction of a pear tart in marzipan served to Pope
Pius V at a banquet.

Ingredients
8 oz sweet pastry
4 oz apricot jam
12 oz frangipani (liquid marzipan)
3 poached pears, drained, dried, and halved (canned pear halves work just as
well)

Roll out pastry onto a tart pan, spread a thin layer of jam on the pastry,
save 1/2 for glaze. Pour in frangipani, 2/3 full(don't fill the tart pan).
Place pear halves on top of frangipani. Preheat oven (350 degrees) bake 20
min., remove when golden brown, let cool slightly. Boil jam and a little of
the pear syrup and brush over the slightly cooled tart. Serve warm with
fresh cream or custard sauce.

Frangipani recipe - Cream 4oz unsalted butter, 4oz sugar, 4oz course ground
almond flour, and 2 eggs.

Note: Almond Pear Tart leftovers a great for breakfast

Thanks,
Jamal Damien Marcus
> From: Elaine Koogler <ekoogler1 at comcast.net>
> Reply-To: sca-cooks at ansteorra.org
> Date: Mon, 01 Jul 2002 16:10:25 -0400
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Hotel interested in period food
>
> Of course we'd all like it!!!  Please share....
>
> Kiri
> ----- Original Message -----
>
>> This recipe con be found in:
>> Bartolomeo Scappi's - Opera: cuoco secreto de Papa Pio Quinto (Cooking
>> Secrets of Pope Pius V) 1570
>>
>> I have a redaction of this recipe if you would like it.
>> Thanks,
>> Jamal
>>
>
>
>
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