[Sca-cooks] where do I buy an indulgence for SCA-Cooks

[Jadwiga Zajaczkowa / Jenne Heise]

> Share the recipe for the pears with cucumbers and figs please please please?

Ok, this recipe is from recipes section at the back of _Food and Drink 
in Medieval Poland by Maria Dembinska & William Woys Weaver; Woys 
Weaver, a modern ethnic food writer, wrote up the recipes section and 
didn't actually include the sources for the experimentation that he and 
Dembinska did to develop those recipes before she died.

He does say it "was mentioned in the records of the royal garrison at 
Korczyn in 1389", and is "a conceit meant to imitate poached melon". If 
you vary the recipe by including more honey and cooking a bit longer, it 
makes a sweet dish which can be served with cream.

4 cups cucumbers, pared, seeded and diced (if you use pickling cukes the 
taste is more piquant; long salad cukes give you a sweeter result)
1 cup dried figs, chopped
1 cup honey
1/8 tsp ground cloves
1/2 tsp ground cassia
4 cups under-ripe pears, peeled, cored & diced
1 tbsp rosewater

combine cukes, figs, honey and spices; cook over medium low heat, 
covered, about 20 minutes. Add the pears and cook 5 minutes (he says) to 
10 minutes (I say) and remove from heat-- the cukes and pears should 
have a similar texture. Cool to room temp and add the rosewater (you 
don't really notice the rosewater if you put it in, stir and then 
refrigerate the compote overnight.

Can also be served hot (I say).

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"If past history was all there was to the game, the richest people would 
be librarians." -- Warren Buffet, Washington Post, April 17, 1988