Sops of Muscatel Pears
original recipe to come
"Book III (Lean Dishes) from Terence Scully's translation of "The Opera of Bartolomeo Scappi" (1570)
Sops of Muscatel Pears (and various other pears, or apples and of quince):
(The instructions were a bit all over the place so I compiled in a way that made sense for my choice of "other pears") (Note: this was also to make use of my sudden excess of pears in the house)
Method:
- remove the flower ends, peel and bring to a boil in water
- Slice up the pears and cook further in wine with sugar, whole cloves and whole cinnamon
- Put slices of toast in dishes and put fruit with it's juices over top and serve
- (pretty simple, my son liked the juicy toasts more than the pears on top)
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