I’m still working on A Medieval Holiday, a PDF that includes party hosting advice, decorating tips, recipes, and a Pathfinder prestige class. Here’s an excerpt from the Instructions for the Cooke section to further whet the appetite:
Pears in Wine & Spices
4 pears, sliced
3 cups sweet red wine*
1 tbs. cinnamon
1 tbs. sugar
1 tsp. ginger
2 tbs. vinegar
few threads saffron
1. Boil pears until they just become tender. Drain well.
2. In a separate pot, bring wine and cinnamon to a boil. Stir well throughout.
3. Let the wine-and-cinnamon mixture cool, and then strain to remove any grit, sediment, and clumps.
4. Return wine-and-cinnamon mixture to pot and bring back to a boil. Add sugar, ginger, saffron, and vinegar. Stir until spices are dissolved.
5. Add pears to wine-and-spices mixture. Cook for several minutes until the pears soften slightly and change color.
6. Serve hot or cold. I think they’re better hot, but that’s just me.
* For information about sweet red wines, visit this site. Do not use cooking wine for any recipe. Cooking wines are abominations. Wine left over in the bottle should be consumed by the chef and/or served with dinner.