Crustad Lumbard*
And on fisch days boyle wardons tendyr, or othir perys; pare hem & hole hem at the crown. Fil hem full of blaunch poudyr & turne yn the poudyr of gynger that the poudyr lefe theryn; & set hem in cofyns, & the stalkes upward. & yf thu wilte, thu may turne hem that they be hid yn bature & fry hem or thu couch hem. Let no flesch come therto. Make thy syripe of thicke mylke of almondys. Make up thy crustardys as thu dedyst on flesch days. When they be bake, yf thu wilte, thu may gylte the stalkys of the perys; & serve hem forth.
Ingredients
| enough pears to fill a pie crust |
| 1 | pie crust |
| 1/2 to 3/4 c. | blaunch pouder: sugar, ginger, cinnamon |
| 1 to 1-1/2 c. | almond milk (needs to be thick) |
| |
Almond milk
| 3/4 c. | ground almonds |
| 1-1/2 c. | boiling water |
| |
Steps
- Boil the pears until tender but not mushy. If they are too boiled they'll go to mush in the pies
- Peel them and hollow them out from the bottoms (core them actually) leaving the tops intact.
- Fill with blaunch powder & set them in the pie shell stems up - if you cover the holes with a spoon & place them in the shell w/ the spoon, the powder won't all pour out.
- Pour the almond milk in to full.
- Bake
Note
I skipped frying the pears like fritters.
Costs: $2-3
If you batter fry the pears which is an option in the recipe, it looks more impressive but it does take more time.
Sprinkling the blaunch powder over top for added flavor.
