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"
Peris in Syrippe. Take Wardons, and cast hem in a faire potte, And boile hem til thei ben tendre; and take hem vppe, and pare hem in ij. or in iij. And take powder of Canell, a good quantite, and cast hit in good red wyne, And cast sugur thereto, and put hit in an erthen potte, And lete boile; And then cast the peris thereto, And late hem boile togidre awhile; take powder of ginger, And a litell saffron to colloure hit with, And loke that hit be poynante/ And also Doucet/
Other versions of this recipe:
To make a Syrop of Wardons (Thomas Awkbarow's Recipes (MS Harley 5401))
Wardonys in syryp (Two Fifteenth-Century Cookery-Books)
Recipes with similar titles:
Perys in Syrup (Recipes from the Wagstaff Miscellany)