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Stuffed pear


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Stuffed pear. Peel the pear, leave its stalk; once peeled, slice the upper part and the sides, leave only the core with the stalk, slice what you can. Add some black pepper, currants and some sugar, too. Mix the sliced pear with these, put these into the core, five or six pear is enough for one plate. Warm some butter in a pan. Pour the dough onto the pear; then put it into the hot butter, fry it, add some sugar and serve it.

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