Perys en Composte*

Categories:	English   15th century   pear
Original Source:	Harleian MS. 279
Secondary Source:
Cook:	Marian of Edwinstowe
Meeting Date:	0000-00-00

Take Wyne an Canel (cinnamon), & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche him alle þinne, an caste þer-to; þanne take Wardonys (warden pears), an pare hem and sethe hem, an leche him alle þinne, & caste þer-to in-to þe Syryppe; þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an gif þow hast charde quynce, caste þer-to in be boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to an let it boyle; an þan caste yt on a treen (wooden) vessel & let it kele, & serue f(orth).

Steps

1. Bring wine, cinnamon, and sugar almost to a boil, then throw fruit into it. Simmer until pears are tender (about 1-1/2 hours for hard pears).
2. Remove fruit; add a pinch of salt to remaining liquid. Boil until slightly thickened, then pour over fruit.

Note

This is used as a side dish with meat (as cranberry sauce is with turkey), or as a sweet dish, alone or served over a simple cake.