Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


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


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