Ingredients
2 large pears, peeled & left whole
25 g butter cut into small pieces
1 glass of red wine
40 g caster sugar
1 cinnamon stick, 2.5 cm
100 g bilberries (or blueberries)
1 crsme fraiche (vegans omit)
Directions
Poaching pears in a slow oven transforms them completely, and although
cooked through until soft, they do not lose their firm, grainy
texture. A little cinnamon and red wine flavour the sauce, and the
bilberries are an inspired touch.
Arrange the pears in an ovenproof dish. Add the butter, red wine,
sugar, cinnamon stick and bilberries or blueberries.
Bake at 200 degrees C / 400 degrees F / gas 6 for 1 hour, covered
with foil and basting every 10 minutes. Serve hot or warm, with crSme
fraiche.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Pears With Bilberries Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into history, at least as far back into history as early Egypt, and possibly even further than that. In practice though, mostly, these ancient records were just very simple hieroglyphic instructions for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and dessert, something that is very familiar to us today. He also tells us how the early Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example basil, fennel and dill. During the next few hundred years, the rich and powerful families of Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. By the advent of the 1900s, cookery publications are in great demand, mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Pears With Bilberries recipe.
