I am still test cooking for Feast of the Hare n November. I do not think today’s recipe will make the cut–not because it isn’t wonderful but because between the wine and the honey it becomes very expensive to serve to 80 people.
I think that I can edit the recipe to get the flavours by baking the pears instead of poaching and using the syrup as a glaze and still say mostly true to the recipe as written.
Cooked pear. Lots of honey, black pepper, saffron, clove, cinnamon and a bit of wine. The Prince of Transylvania’s Court Cookbook (Hungary, 16th c.)
- 6 pears, pealed
- 1.5 cups of honey
- 1 cup of white wine
- 1 stick cinnamon
- 6 peppercorns, whole
- 6 cloves, whole
- 1 pinch of saffron
- Put all ingredients into a sauce pan. (If fruit isn’t covered top up with water. ) Bring mixture to boil then reduce heat to simmer for 20 minutes. Serve hot with syrup*
*or store pears in syrup, in fridge, for up to two weeks because this recipe is really similar to some preserved pear recipes I’ve seen.