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Friday, May 30, 2014

ESTREMEÑA WITH 15TH CENTURY RECIPE FOR POUCHED PEARS IN ALMOND MILK FOR SICK PATIENTS

Straining Almond Milk through Bulap
Photo by: Lord-Williams
Cat sedá, tamix, MEng seue, syne, Eng tamis, strainer of fine woolen canvas or worsted cloth for straining sauces and soups. [Curye. 1985:214; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:96:ftn 14:109:glos; Gázquez. Cocina. 2002:236; Nola. 1989:l-1:l-2:li-3 etc; and Villena/Calero. 2002:63a]

POUCHED PEARS THAT CAN BE GIVEN TO PATIENTS ADAPTED FROM NOLA liii-3 MIRRAUSTE DE PERAS Y PUEDESE DAR A ENFERMOS[1]

Ingredients
4 pears
1 qt meat broth
1 c peeled almonds
1 tbsp rice flour
2 tbsp sugar
1 stick of whole cinnamon
2 tbsp rosewater

Garnish
2 tsp sugar and cinnamon

Preparation

Pouched Pears in Almond Milk
For the Sick and the Healthy!
Photo by: Lord-Williams
Select tender pears. Peel them, quarter them and remove the seeds and core; pouch them in meat broth for 15-20 minutes until soft.
Boil water in another saucepan and add the almonds. When the skins wrinkle, remove from heat and water and peel them. Grind them in a food grinder.

Strain the broth from the pears and add two cups of it to the food processor with the ground almonds. Stain this through a cloth into the pot without the pears.
Heat the almond milk. Add rice flour and sugar. Tie a stick of cinnamon with a string and add that to the pot. Cover and simmer until the sauce thickens.

Add the pears and rosewater.  Prepare dessert bowls sprinkle sugar and cinnamon over the pears and sauce. This is a good sauce for patients.



[1] See blog titled corvillo published August 19, 2013 for a different version of this recipe.

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