Yield: 4 Servings
|7 \N||Sticks cinnamon|
|⅛ teaspoon||Ground mace|
|⅛ teaspoon||Anise seed|
|⅛ teaspoon||Ground cloves|
|3 tablespoons||Raisins; *|
|15 \N||Prunes; pitted *|
|6 \N||Pears; peeled, quartered|
* steeped in tea In pot, boil water with honey 10 to 15 minutes so mixture reduces slightly. Add cinnamon, mace, anise and clove to honey syrup. Let reduce 15 to 20 minutes. Add drained raisins and prunes, cut into 2 or 3 pieces. Add pears and gently baste with cooking juices without stirring.
Let mixture simmer until fruit is firm but knife can easily be inserted, about 10 minutes, depending on type and ripeness of pears.
NOTE Marie-Therese Renault adapted this recipe from a cookbook written by the great medieval chef Taillevent. She serves the pears with dry, spiced cookies at medieval dinners. They would go well with biscotti and ice cream too. Make this the night before and bring to room temperature just before serving.
Source: The great medieval chef, Taillevent, and adapted by Marie-Therese Renault as featured by Friedrich in the L.A. Times article, Pleasures: Rabelaisian, 10/20/94
Recipe by: Marie-Therese Renault Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Nov 14, 1997