Perada Pear Dish

This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century , F. Gomes (trans.)
The original source can be found on Lochac Cooks' Guild website . http://www.sca.org.au/cooks/Pages/articles/articles.html

52 - Perada.

Pear Dessert. Cook with their skins 1 1/2 Kilograms of pears, straining them afterwards through a sieve. Next make the syrup to the thread stage (with a kilo of sugar), mix (add) the paste to the syrup and let it reach that point(temperature). If you wish the dessert in fashion of compote, let it cook a little less, and you should remove it from the fire a little softer. That same recipe can be made with equal parts of quinces and pears.

Quarter, Core and cook 15 lbs of pears.

Drain and reserve the juice.

Mix the juice with 5 lbs of sugar and boil until it becomes a syrup.

Pour the syrup over the pears and serve.

(We are not mashing the pears because we are serving them after the manner of a compote.)