| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Medieval |
Desserts, Famous chef, Old, Fruit |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
tb |
Honey |
| 7 |
|
Sticks cinnamon |
| 1/8 |
ts |
Ground mace |
| 1/8 |
ts |
Anise seed |
| 1/8 |
ts |
Ground cloves |
| 3 |
tb |
Raisins; * |
| 15 |
|
Prunes; pitted * |
| 1/2 |
c |
Tea |
| 6 |
|
Pears; peeled, quartered |
INSTRUCTIONS
* steeped in tea In pot, boil water with honey 10 to 15 minutes so mixture
reduces slightly. Add cinnamon, mace, anise and clove to honey syrup. Let
reduce 15 to 20 minutes. Add drained raisins and prunes, cut into 2 or 3
pieces. Add pears and gently baste with cooking juices without stirring.
Let mixture simmer until fruit is firm but knife can easily be inserted,
about 10 minutes, depending on type and ripeness of pears.
NOTE Marie-Therese Renault adapted this recipe from a cookbook written by
the great medieval chef Taillevent. She serves the pears with dry, spiced
cookies at medieval dinners. They would go well with biscotti and ice cream
too. Make this the night before and bring to room temperature just before
serving.
Source: The great medieval chef, Taillevent, and adapted by Marie-Therese
Renault as featured by Friedrich in the L.A. Times article, Pleasures:
Rabelaisian, 10/20/94
Recipe by: Marie-Therese Renault
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 14, 1997
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