To make a Pear-Taert
The forelle pears (see previous post) were selected for the 17th century Dutch pear-taert receipt (recipe) that began: Take 12 of the tastiest, peeled Pears.
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Posted by: hearttohearthcookery | December 11, 2012
Take 12
Posted in culinary history, Dutch foodways, food, food history, Pears, receipts, recipes | Tags: culinary history, food, food history, foodways
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