Roasted Swan for Dinner? Oldest English Cookbook Reveals 200 Meals Fit for a King
Richard II King of England
Pears in Confection
6 large firm cooking pears, peeled, cut in half, and cored
2 cups water or red wine
½ teaspoon red sandalwood powder [turns pears dark read and gives them a pleasant flavor]
1 1/8 cups good-quality Muscatel, Vernaccia, or any sweet heavy wine
½ - ¾ teaspoon powdered ginger
2 tablespoons confectioner’s sugar (or more for a thicker syrup)
garnish: pomegranate seeds
1. Boil pears in the water or red wine and sandalwood in a covered pot about 15 minutes or until soft but still firm. Drain.
2. Combine sweet wine, ginger, and sugar. Bring to a boil and cook until syrup is slightly reduced and thickened.
3. Pour syrup over pears. Serve warm or cold, garnished with pomegranate seeds.
Top image: King Richard II, enjoying a grand meal. ( bjws.blogspot.com)
Bailey, Ian, and Leah Hunt. "Oldcook: Forme of Cury and Cookery Books in English." Medieval Cookery Books. Medieval Cookery Books, 2016. Web. 02 Oct. 2016. http://www.oldcook.com/en/medieval-cookery_books_english
Glynn, Fred. "To The King's Taste (The Forme of Cury)." Cookbooks A La Carte. Cookbooks A La Carte, 2009. Web. 02 Oct. 2016. http://www.cookbooks-a-la-carte.com/testbuild/content/kings-taste-forme-cury
The Master-Cook of King Richard II. "The Forme of Cury - Pygg in Sawse Sawge." The British Library. The British Library Board, 14 Aug. 2006. Web. 02 Oct. 2016. http://www.bl.uk/learning/langlit/texts/cook/medieval/pygghome/pygg.html
The Master-Cooks of King Richard II. "The Forme of Cury." Forme of Cury. Project Gutenberg, 1390. Web. 02 Oct. 2016. http://www.pbm.com/~lindahl/foc/