Recipe: Pears in Syrup (Peerus in Confyt), c. 1390

This easy to follow recipe, taken from Richard II's cookery book, uses two wines and, for its spice, 'blaunche poudour', which gives a warming, gingery kick. Included are the original medieval recipe, my translation of this, and a link to a bonus video showing you how to make 'blaunche poudour'.