Chardwardons

This sounds quite tasty... It may well be my first attempt at redaction, as well.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Chare de Wardone. Take peer Wardons, and seth hem in wine or water; And then take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour; And put hem in a potte with Sugur, or elle3 with clarefiede hony and canell ynowe, And lete hem boile; And then take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton tyme, leve the yolkes of eyren, And lete the remnaunt boyle so longe, til it be so thikk as though hit were y-tempered with yolkes of eyren, in maner as A man setheth charge de quyns; And then serue hit forth in maner of Rys.

(my redaction)
Take pear wardons and seethe them in wine or water; and then take them up and grind them in a mortar and draw them through a strainer with the liquor; and put them in a pot with sugar or else with clarified honey and canel enough and let them boil; and then take it from the fire and let cool, and cast thereto raw yolks of eyren, until it be thick, and cast thereto powder of ginger enough; and serve it forth in manner of rice. And if it be Lenten time, leave the yolks of eyren, and let the remnant boil so long, until it be so thick as though it were tempered with yolks of eyren, in a manner as a man seethes charge de quince; and then serve it forth in manner of rice.

ingredients - pears, wine (white), sugar or honey, cinnamon (canel), egg yolks, ginger (powdered)

http://recipes.medievalcookery.com/chardewardon.html

I have a bottle of white wine and a good half dozen over ripe pears in my fridge... I think I might try this recipe this evening.