Perys in Confyte
Pears in a honey sauce - contributed by Becky Hoover
  • 2-3 pounds of ripe pears
  • 1/3 cup honey
  • 1/3 cup sugar
  • ¼ teaspoon crushed anise seed
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon galingale
  • 2 teaspoons cider vinegar
  • 1 teaspoon cinnamon
  • ½ cup red wine (grape juice in the children's version)
Heat the honey, mixed with sugar, anise, cloves, and galingale until the sugar is completely dissolved.  Add cinnamon dissolved in vinegar and wine. Peel the fruit as thinly as possible and cut into slices, removing stems and
core.  Stir into syrup and poach gently for at least 30 minutes. Until tender but not mushy.

From An Ordinance of Pottage.

Perys in Confyte is featured in Feast of the Black Knight

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

A Boke of Gode CookeryThe Historical Cookery Page

Perys in Confyte © 2001 Becky Hoover | This page © 2002 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence