Chardewarden6

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • ½ pt/300 ml muscat wine (for bastard)
  • 1 lb/450

Method

Simmer the pears in the wine in a covered pan for some 30 minutes until tender, then peel, mash and rub through a sieve with the wine.

Add the spices and breadcrumbs to the pear pulp, mix thoroughly, and heat to boiling while stirring continuously. When thick, pour into a dish and serve hot or cold. The original recipe kneads the breadcrumbs into the pear pulp, but the above method give