Using the same source recipe I used poached the pears in syrup, I am baking pears. I was concerned about how expensive the poached pears were so I am trying the recipe with a different interpretation this time.
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.)
- 8 pears, pealed, stems left in
- 1/2 cup honey
- 1/4 cup white wine
- Fresh pepper ground
- 1/3 tsp cinnamon, ground
- pinch cloves, ground
- 2 threads saffron
- Pre heat oven to 410.
- Arrange pears in a small baking dish so that they touch and support each other upright.
- Mix remaining ingredients into a sauce and cover the pears with the mixture. Pour any remaining syrup into baking dish.
- Bake pears for ~35 minutes, until the are browned and soft. Baste with its own cooking liquid halfway through baking.
- Serve with pear sauce drippings.
* I prefer the baked pears recipe flavour to the poached pears recipe except the poached was so much easier and look nicer. The pepper really comes through in this dish. I will ask Marie which one she prefers.