Syrosye (A Cherry Pottage)
Uploaded by: Russell
Author: Curye on Inglysch, 15th c.
Prep Time:
Cooking Time:
Servings:
User Rating: 3
Ingredients:
2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs
pinch of salt
garnish: flower heads of clove pinks (optional)
garnish: sugar, preferably raw sugar if available
Directions:
Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.
Modern Instruction
Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish. |
