To preserue peare plummes
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To preserue peare plummes". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To preserue peare plummes. First take two pounde and a halfe of fine Suger, and beate it small, and put it into a pretie brasse potte with xx. spoonefulles of rosewater, and when it boyleth skimme it cleane, then take it of the fire, and let it stand while it be almost cold then take two pound of peare plummes, and wipe them vppon a faire cloth, and put them into your sirruppe when it is almost colde, and so sette them vppon the fire againe, and let them boyle as softlye as you can when they are boyled enough the kernelles wil be yellow, then take them vp, but let your sirrup boile till it be thicke, then put your plummes vppon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stande in the vessell all night, and in the morning put them into your pot or glasse and couer them close.

Related Recipes
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pears
plums
sugar
rosewater

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:154>. Accessed on May 19, 2024, 2:06 am.