ChardwardonOrigin: English Period: Medieval |
Original RecipeChardwardon (from Harleian MS 279)Chardwardon. Take pear Wardons, and seethe them in wine or water; And then take them up, and grind them in a mortar, and draw them through a strainer with the liquor; And put them in a pot with Sugar, or else with clarified honey and cinnamon enough, And let them boil; And then take it from the fire, And let cool and cast therto raw yolks of eggs, till it is thick, and cast thereto powder of ginger enough; And serve it forth in manner of Rice. And if it is in Lenten time, leave the yolks of eggs, And let the remnant boil so long, till it is so thick as though it were mixed with yolks of eggs, in manner as A man seethes chardquince; And serve it forth in the manner of rhys. 
Modern RedactionIngredients:
6 firm, ripe, pears — cored, peeled and quartered Method:Add the pears and wine to a large pot and bring to a simmer. Cook, uncovered, until the pears are soft (about 90 minutes). Take the pears out of the wine and place them in a separate bowl. Mash the pears then return to the wine in the pot. Add sugar and spices, mix well, and simmer in the pot until the volume has halved. Allow to cool and serve. |
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