[Sca-cooks] Pears in cream?

[Johnna Holloway]

GodeCookery has a version posted
http://www.godecookery.com/friends/frec84.htm
Frangipane Tart Pears, nuts, & cream in a baked pie shell - contributed 
by Yonnie Travis
It's from a Time-Life's cookbook.

http://home.cogeco.ca/~richardiii/recipes.html
lists a pear sauce with a Swithin cream. They are made at different times
and aren't combined until served.

There's also a Martha Stewart version of this posted on the web.
Did you say medieval or criminal?

Johnnae

------------

>>That doesn't mean it's not period though.  Any clues on what part of
>>the world it's supposed to be from?
>>
>>- Doc
>>    
>>
>
>Not a one! It's one of those "seems right" sort of things so I never
>questioned it. Pare and slice the pears, then whip the heavy cream slightly
>while adding a bit of cinnamon and nutmeg and a dash of sweeting (sugar or
>honey), then heat and add the pear - heat without boiling and then serve hot
>or cold. Easy, tasty, and until just a few hours ago, never questioned. I
>hate it when I do that (the never questioned part).
>   I figured middle-Europe due to the use of cream and pears together and
>later-period because of the addition of sugar or sweetening, but beyond
>that... I'm beginning to fear that I was misinformed.
>Not that I'll stop preparing it for dessert on a personal basis, of course.
>Yummy, it is!Hrothny
>
>  
>