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Wednesday, June 26, 2013

CONFITADO WITH PEAR PRESERVES


Any Type of Pair is Fine
Photo by: Lord-Williams

preserved. Various methods were used to preserve foods. They could be placed in vinegar brines, salt brines or sweet syrups. English dainties and Spanish fruits could be preserved in syrup. The syrup could contain sugar or honey and it could be spiced. Nola’s recipe for “Mutton Janete” calls for quince and pears preserved in honey. [Mead. 1931:162:164 and Nola. 1989: xvii-1]

PEAR PRESERVES IN HONEY 
FROM THE ARCHIVES OF 
THE MEDIEVAL SPANISH CHEF

Ingredients

1 c of water
Simmering the Ingredients
Photo by: Lord-Williams
1 ½ c of sugar
1 lb pears, peeled, cores removed and chopped
1 c of honey
1 lemon thinly sliced, quartered and seeds removed
½ oz ginger root peeled and shredded 
1 tsp cloves


Preparation


Excellent Alone as a Dessert, with Whipped Cream,
Ice Cream or Cake or to Accompany Meats like Mutton
Photo by: Lord-Williams
Place water and sugar in a pot and let the sugar dissolve. Add pears and the remaining ingredients. 
Warm over medium heat and simmer 15 minutes. Remove from heat and let cool.

Place pears in canning jars. Fill them with the syrup leaving a space of ¼” at the top. Cover with lids and put the jars in boiling water to vacuum seal them. 


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