Wardonys in syryp (Pears in Syrup) is a traditional Medieval recipe for a classic dessert of pears boiled in a spiced red wine syrup that's then reduced to serve as a sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pears in Syrup (Wardonys in syryp).
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Original Recipe
Wardonys in syryp
(from Harleian MS 279)
Wardonys in syryp.—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it [in] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þer-to, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.
Translation
Pears in Syrup. Take pears, and place in a pot, and boil until tender; take out and pare, and cut into pieces; take a large quantity of cinnamon, and add it to red wine, and pass through a strainer; add sugar, and place in an earthenware pot, and bring to a boil: and add the pears and let boil, and after a while add ginger and a little vinegar and saffron; and see that it be both sour and sweet.
Modern Redaction
The 'wardonys' of this manuscript are Warden pears, which are still cultivated to this day.
Pour the wine in a pan, add the cinnamon and the pears, bring to a boil and continue boiling until the pears are just tender — drain well.
Set the pears aside and cut into pieces if preferred. Remove the the cinnamon from the liquid then bring the wine back to a boil, add the sugar, ginger, saffron, and vinegar, stirring until the spices are dissolved.
The liquid can be reduced to the desired consistency at this stage. then return the pears, and allow to cook for several minutes until they soften slightly.
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