[Sca-cooks] Pear Mustard question

[Sharon Palmer]

>There's a recipe in Rumpolt for a pear mustard 
>that doesn't specify dried or preserved pears.
>
>10. Seudt Birne in süssem Most / thu sie auß auf 
>ein saubers Bret / und laß kalt werden / laß den 
>Most weiter sideden / biß er dick wirt / laß jn 
>darnach kalt werden / streichs mit braunem Senf 
>durch / thu alsdenn die gesottenen Birne darein 
>/ so wirt es gut und wohl geschmack. Wiltu aber 
>ein guten Senf haben / so stoß Aniß und 
>Coriander durcheinander / streichs durch mit 
>braunem Senfmehl / und süssen gesottenem Wein / 
>so wirt es gut und wohl geschmack.
>
>10. Seethe pears in sweet grape juice/ take them 
>out on a clean board/ and let cool/ let the 
>juice boil/ until it is thick/ let it also get 
>cold/ press through with brown mustard/ and 
>through the boiled pears in it/ like this it is 
>good and well tasting/ if you wish instead of a 
>good mustard/ you can crush anise and coriander 
>together/ strain through with brown mustard 
>powder/ and sweet boiled wine/ like this it is 
>good and well tasting. (Ranvaig's translation)

When I tried this, I used both the cooked pears 
and the juice, but re-reading it, I wonder if it 
means only to use the boiled down juice.  With 
the cooked pears, it didn't keep well.

Ranvaig