Cooking pears. The image shows three small, green pears photographed against a white background with a woven texture. These kind of Kochbirnen are hard, astringent, and mealy, but very aromatic. They are not meant for eating raw, but for cooking. North German cuisine still combines them with pork to good effect.

Today's recipe is for an overly complex fruit-and-pork-dish roasted on a spit - a kind of ancestral #mince_pie. From the #15th-century Dorotheenkloster MS:

#culinaryhistory #foodhistory #medieval #Vienna #oldrecipes #history #soteltie #Germancuisine

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