This is an excerpt from Two Fifteenth-Century Cookery-Books
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"
x - Wardonys in syryp. Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem vp and pare hem, an kytte hem in to pecys (Note: ? ='in two pieces.' ); take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it thorw a straynour; caste sugre ther-to, an put it in an erthen pot, an let it boyle: an thanne caste the perys ther-to, an let boyle to-gederys, an whan they haue boyle a whyle, take pouder of gyngere an caste therto, an a lytil venegre, an a lytil safron; an loke that it be poynaunt an dowcet.
Other versions of this recipe:
Peris in Syrippe (Two Fifteenth-Century Cookery-Books)
To make a Syrop of Wardons (Thomas Awkbarow's Recipes (MS Harley 5401))
Recipes with similar titles:
Warduns in syruppe (Ancient Cookery [Arundel 334])