Pretty, Proper Method – Serves 4
2-3 cups Riesling Wine
1-2 cups water
1-2 Tbsp. Butter
Peel pears starting from the bottom to the top, leaving the peel attacked at the top of the pear. Place the pears in a pot and just cover with wine and water in a ratio of 2:1 wine to water, add butter. Simmer until pears are soft, about 20 to 30 minutes. Carefully remove from pot and place on a plate with a little of the cooking liquid and sprinkle with sugar to finish.
Quick and Easy Method - Serves 2
15 oz. Canned Pears (Preferably in natural juice)
15 oz. Riesling Wine
1 Tbsp. Butter
Open can of pears and pour entire contents into pot, add equal amount of wine to pot as can of pears and butter. Simmer for 3-5 minutes, reserve some of the cooking liquid, carefully drain and plate. Add small amount of cooking to plate and sprinkle with sugar. Note: if using canned pears in syrup, you may want to omit sugar.)
[an error occurred while processing this directive] Om morue ghestofde peren te bereyden schelse ende laet die schellen aen blij uen ende doetse te wijer met die drie del wijns ende dat derden del waters ende een luttel vorsser boteren ende laetse sieden tot dat sij moru sijn ende dan dijnse jn een schalle of schotellen metten stele op warts met vat naets daer sij jn ghesoden sijn ende sukerse bouen.
Peel them, but leave the peelings attached. Put htem on the fire with two parts wine and the third part water, and a little fresh butter. Let them boil until they are soft. Then serve them in a dish or platter with the stalk upward with some of the fluid in which they were boiled, and sprinkle sugar on top.
Published: July 2, 2013
© Copyright 2010 Medieval Cookery