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Friday, November 8, 2013

CUEVANOS WITH RECIPE FOR CANDIED PEARS



pasiego con cuevano 2
Photo by: Jose L. San Roman
baskets, hampers. They were used in many ways from carrying logs for fires to storing pears in straw during the winter months. [Sánchez-Albornoz. 2000:42]

A Treat for All Pear Lovers!
Photo by: Lord-Williams
CANDIED PEARS[1]

Ingredients

2 lbs small pears
2 qts wine vinegar
6 cinnamon sticks (each a finger in length)
12 whole cloves
2 lbs sugar

Preparation

Peel, quarter and core the pears, then put tem in a large pot of boiling water; take them out when they have become soft to the touch. Drain them well and put them in a glass jar. Boil the vinegar with the cinnamon, cloves and sugar, then pour the boiling liquid over the pears and let them macerate for 24 hours (let cool before sealing the jar).

Decant the liquid, bring it to a boil and pour it over the fruit once again. Repeat this step a third time 24 hours later.  



[1] Recipe from Lilia Zaqyali’s Medieval Cuisine of the Islamic World, A Concise History with 174 Recipes, University of California Press, Berkeley, 2007, p 177.

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