It's a...well, parfait? Fool? Whatever one would call a layered dessert--made with pear chardewardon (at Doc's suggestion--thanks!) and snowe with a pizzelle stuck in the top. The chardewardon was yummy, though I'd like to give it more time to cool next time. It reminded me quite a bit of a really hearty home made applesauce in flavor, though the texture was more custard-like. The cinnamon and ginger were really nice and the whole thing was pretty fragrant. The pears I used had some discolorations, as home-grown fruit often does, so I used a bit of red wine as well as white in which to boil them. It made it a bit of a deeper color. I'd like to see what colors would happen with different types of pears. I'd also like to try this with Harrow Delight pears, which are supposed to be quite smooth when ripe.
The snowe--as usual--was delicious, and it demanded a closeup.
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Using (cheap) white wine and bartlett pears, the chardwarden turns out a light yellow color. I suspect it tastes wonderful either way.
On a complete tangent, while I don't recall seeing any medieval recipes for fools, I have come across one late 16th century recipe for "trifle":
"To make a Trifle. Take a pinte of thicke Creame, and season it with Sugar and Ginger, and Rosewater, so stirre it as you would them have it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a silver peece or a bowle, and so serve it to the boorde."
[The Good Housewife's Jewell (England, 1596)]
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