Medieval Recipes: A simple recipe of baked pears

A simple recipe of baked pears:

Again, pears cooked without coals or water: to instruct the person who will be cooking them, he should get a good new earthenware pot, then get the number of pears he will be wanting to cook and put them into that pot; when they are in it, stop it up with clean little sticks of wood in such a way that when the pot is upside down on the hot coals it does not touch them at all; then turn it upside down on the hot coals and keep it covered over with coals and leave it to cook for an hour or more. Then uncover them and check whether they have cooked enough, and leave them there until they are cooked enough. When they are cooked, put them out into fine silver dishes; then they are borne to the sick person.

– Scully, Terence, ed. and trans. Chiquart’s “On Cookery” – A Fifteenth-century Savoyard Culinary Treatise. New York: Peter Lang Publishing, Inc., 1986.


3 pears
sugar cinnamon mixture


1.) Preheat oven to 400F (200C).
2.) Cut pears in half and core. Place in an oven dish and bake for 35 minutes. Pears should be slightly browned when done. Mix sugar and cinnamon together adjusting amounts of each to suit your taste (I used 2tsp sugar and 1tsp cinnamon)
3.) Sprinkle with sugar and cinnamon mixture to taste and serve

If you are planning on a Renaissance themed dinner, then these Baked Pears can be an excellent desert compliment to the meal. For added ambiance, consider serving the dish as an authentically as possible while wearing this Tavern Keep Clothing.




One Response to “Medieval Recipes: A simple recipe of baked pears”
  1. Kelly says:

    Love the recipe! It would be helpful if your recipes had tags so that they would be easier to browse. I didn’t even realize you kept a blog. There is some great information here! Thanks!

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