Baronial 12th Night - Spiced apples and pears Chiquart's 'On Cookery’, 1420

                                    

Spiced apples and pears Chiquart's 'On Cookery’, 1420 Again, pears cooked without coals or water: to instruct the person who will be cooking them, he should get a good new earthenware pot, then get the number of pears he will be wanting to cook and put them into that pot; when they are in it, stop it up with clean little sticks of wood in such a way that when the pot is upside down on the hot coals it does not touch them at all; then turn it upside down on the hot coals and keep it covered over with coals and leave it to cook for an hour or more. Then uncover them and check whether they have cooked enough, and leave them there until they are cooked enough. When they are cooked, put them out into fine silver dishes; then they are borne to the sick person. Chiquart's 'On Cookery, 1420

Spiced apples and pears

Approximately 2 pound apples and pears
¼ cup sugar (I used brown)
¼ tsp cinnamon
¼ tsp. anise seeds (opt)
1/4 cup water

Peel and core your fruit and slice into even slices. Mix well with spices and sugars and place into a baking dish. Add water and bake in a 400 degree oven until tender. Alternatively, you can place in a crockpot and cook on low overnight.