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Monday, August 19, 2013

CORVILLO WITH STEWED PEARS RECIPE FOR THE SICK AND THE REST OF US!

Peeling Pears with a "Corvillo"
Photo by: Lord-Williams
curved paring knife. The name is derived from encorbato or miércoles corvillo (to bow the head and incline the body, as done on Ash Wednesday). It is thought that it could have been invented in Zaragoza during the 14th C. [Gázquez. Cocina. 2002:33:ftn 54]

STEWED PEARS FOR SICK PATIENTS ADAPTED FROM NOLA liii-3 MIRRAUSTE DE PERAS Y PUEDESE DAR A ENFERMOS

Ingredients

1 lb pears
And so the Sauce Thickens
Photo by: Lord-Williams
3-4 c meat broth
½ c peeled and toasted almonds
2 tbsp rice
½ c sugar
1 cinnamon stick
1/8 c rosewater

Garnish:
Splinters from the cinnamon stick
Sugar

Preparation

Peel pears, quarter them and remove the seeds and core. Stew them in broth, 5-10 minutes after the broth boils. When soft, remove the pears from the both.

Stewed Pears, Dish Savored by Kings!
Photo by: Lord-Williams
Grind the almonds in a food processor. Add the broth and blend well. Strain this through a cheese cloth into a heavy pot.

Grind rice in a food processor to make flour. Slowly mix this in with a little broth until all is dissolved. Pour it into the pot of almond milk. Add sugar and cinnamon and simmer[1] until the sauce thickens.

Add rosewater to the sauce and stir well. Add the pears. Serve the dessert in bowls. Garnish with cinnamon splinters and sugar sprinkled on top.


A NOTE FROM NOLA: Should the pear sauce scorch, place yeast in a linen rag and put this in the pot with the sauce. Bring to a boil and the odor and scorching will be eliminated. This can be done with all sauces and pottages.




[1] The recipe instructs to simmer for 1 hour. As the size of the recipe has been reduced to 4 persons, 15 minutes is sufficient time for the sauce to thicken.

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