Perys en Composte
(Pears in Compote)

Origin: English      Period: Medieval

Original Recipe

Perys en Composte (from Harleian MS 279)

Perys en Composte. Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, an leche hem alle þinne, & caste þer-to in-to þe Syryppe; þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an yif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, and serue forth.

Translation:

Pears in Compote. Take wine and cinnamon, & a great deal of white sugar, and set it on the fire and heat it hot, but don't let boil, and strain; then take fair dates, and pick out the stones, and cut thin, & add; then take pears, and pare them and boil them, and cut them in thin slices, and place in the syrup; then take a little sandalwood, and add, and set it on the fire; and if you have quinces, add them, and look that it stand well with sugar, and well laid with cinnamon, and add salt, and let it boil; and put it in a wooden container, & let it cool, and serve.

Modern Redaction

Ingredients:

500ml red wine
2 tbsp cinnamon
1 tbsp sugar
100g sliced dates
5 pears, peeled, cored and thinly sliced
pinch of salt
1 or 2 drops red food colouring

Method:

Boil the pears in water until they are tender, but not too soft, then drain well. In a separate pan heat the wine, cinnamon and sugar together. Remove from the heat, strain the mixture to remove the cinnamon then return to the heat.

When hot add the dates, pears, salt and food colouring. Bring to the boil then allow to cook together for several minutes. Remove from the heat and place in a dish. Allow to cool slightly and serve.

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