Pear Puree*
| Categories: | 14th Century fruit pear German |
| Original Source: | Ein Buch von guter Spise |
| Secondary Source: | |
| Cook: | Keturah Bat Yitzchak |
| Meeting Date: | 1992-03-01 |
| Serves: | 8
|
Ein Birnmus
Wilt du machen ein birnmus. so nim birn und besnit die schoene. und siude sie in einem hafen mit eyme wine. und mit smaltze und durchgeslagen durch ein tuch und derwelle sie denne mit eyers totern. daz ist gar gantz do.
A Pear Puree
Do you want to make a pear puree. So take pears and cut them fine. And boil them in a pot with a wine and with fat and pound through a cloth and, he who wants then with egg yolks. That is very whole to do.
Ingredients
| 6 | pears: 3 anjou, 3 bosc peeled, cored and chopped |
| 1-1/2 Tbs. | butter |
| 1/2 c. | red wine (I used caberet sauvignon) |
Steps
- Bring everything to a low boil in a covered pot. Cook for 45 mins. to an hour, or until very soft. (This process would take less time with riper pears.) Remove lid towards end of cooking time to allow for some evaporation if necessary.
- Blend or food process. It will be a pink puree. Serve chilled.
Note
I did not use the optional egg yolks due to the current risk of salmonella. (no one missed them.)
Elizabeth of Falkirk suggested freezing the puree and serving it like a mousse.