Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it [in] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þer-to, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet. (Harleian)
Take pears and cast them in a pot and boil them till they are tender; then take them up and pare them and cut them into pieces. Take enough cinnamon powder, a good quantity, and cast it into red wine and draw it through a strainer; cast sugar in, and put it in an earthen pot and let it boil; and then cast the pears in and let boil together, and when they have boiled a while, take ginger powder and cast in, and a little vinegar and a little saffron, and look that it be tangy and sweet.
- 3 -4 pears, sliced
- 3 cups red wine
- 1 Tbs. cinnamon
- 1 Tbs. sugar
- 1 tsp. ginger
- 2 Tbs. vinegar
- few threads saffron
- 6-8 whole cloves
Parboil the pears about five minutes; remove from water and peel. Pears look great left whole, but if you wish to cut them up, slice them into quarters. Mix cinnamon and red wine and strain into a non-reactive pan. Add the sugar and stir over heat until the sugar is dissolved.
You now have two choices:
1) Poach the pears in the wine for about 10 minutes, keeping the liquid just below the boiling point to prevent the pears from falling apart. Add the ginger, vinegar, saffron and cloves toward the end f the cooking period. Let pears cool in the syrup before serving.
2) Put pears into an enamelled baking casserole dish with the remaining ingredients. Pour the sugar syrup over them, cover the casserole and bake at 250F for about 3 hours, turning the pears from time to time. Let pears cool.
Serve the pears in their syrup.