Beacon's Gate Boar Hunt 2000
Beacon's Gate Boar Hunt Tradition
These gingered apples were "invented" at the very first Beacon's Gate Boar Hunt in, uh, 1975, i think. There is no exact recipe for them. As far as i can tell, each Boar Hunt Head Cook makes it the same, only different - apples, sugar, water, ginger - and their own touch...Recipe by Anahita
Pastés de Poires Crues
French, Le Viandier de Guillaume Tirel dit Taillevent, 15th c. ed.
Translation from The Medieval Kitchen by Redon, Sabban, and Serventi
Pies of Whole Pears
Well, preparing this dish at the feast was really problematic.
I thought it would be faster to use ready made dough than to make our own. (Hah!) The only sheets of pie dough i could find were made with lard. As there were vegetarians and Kosher diners at the feast, i wanted dough made with vegetable fat or butter. So I bought 10 Marie Callander's double crust pies.
It turned out that, first, i hadn't bought enough dough to cover the pears.
My resourceful helper Sara with the aid of the energentic Phil took the flour and butter i had for Digby's Small Cakes and began making pie dough. There wasn't enough flour, so someone - at this point i don't remember who but i thank them again - made a run to the supermarket for a sack of flour. Sara and Phil used a full bottle of wine as a rolling pin and in the end they made just enough dough to line the very bottom of all ten pans and to closely wrap the pears.
I thank Sara and Phil a thousand times for saving the pies.
Finally: The pies looked wonderful - like crowns or mountain ranges - golden and crispy. The pie dough was lovely and flakey and tasted marvelous. We didn't cook the pies the full 90 minutes because the crusts were cooked before that time, but the pears were not quite cooked enough. Perhaps if we'd been able to follow the recipe the pears would have been cooked enough - or perhaps the pears needed to be briefly parboiled before being baked - i don't know. But this is worth trying to get right. Each pie looks so impressive and the taste is a blend of the light sweetness of the pear and the richness of the crust and melted sugar.
This page rebuilt 6 April 2004 & redecorated 18 June 2004