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Mustard-Pear Sauce (P, TNT)
Source: An adaptation of a medieval recipe
Yield: About 3 cups

1 cup freshly ground mustard seed (starting with about 1 tbsp. of brown mustard seed to 3 tbsp. yellow)
2 8-1/2 oz. cans pears in heavy syrup, drained well
1/2 cup sugar
1/2 cup red wine vinegar
1/4 cup cooking sherry

Dump all contents into a blender and whirl until smooth.

Poster's Notes:
I really wish I could give credit for this recipe, but by the time I got through all the forwards on it, and the list of cookbooks the originator had pored over to find his (I'm pretty sure it's a he) preferences, I was lost. It comes from a medieval recreation mailing list, and this was intended to be served on rehydrated dried cod. When I made it (I halved the recipe) I served it over poached flounder and it was lovely. I used regular sherry instead of heavily salted cooking sherry. I rarely cook with salt so this didn't affect anything for me, but anyone else using this recipe might wish to check the flavor and add salt if necessary.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A