Syrosye by THFool Dagonell Original: "To make a syrosye. Tak cheryes & do out þe stones & grynde hem wel & draw hem þorw a streynoure & do it in a pot. & do þerto whit gres or swete botere & myed wastel bred, & cast þerto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; & set þeryn clowe gilofre, & strew sugre aboue." Curye On Inglysch, Book III, Utilis Coquinario, ed. Constance B. Hieatt & Sharon Butler, Oxford University Press, Oxford 1985. Translation: "To make Syrosye: Take cherries and do out the stones and grind them well and draw them through a strainer and do it in a pot and do thereto white grease (lard) or sweet butter and minced wastel (white) bread, and cast thereto good wine and sugar and salt it and stir it well together, and dress it in dishes; and set therein cloves and strew sugar about." Redaction: Two packages frozen cherries, 10oz @, thawed 3 Tablespoons butter 4 slices bread, shredded, 1/2 cup red wine. 1/4 cup sugar 1/8 teaspoon salt powdered cloves, powdered sugar Run the cherries and their juice in a blender. Put the blended cherries, butter, breadcrumbs, wine, sugar and salt in a pot and 'stir it well together'. Simmer on a low heat until it becomes warm mush. Serve into bowls and sprinkle with powdered cloves and powdered sugar. Use a delicate hand with the cloves, it's a strong spice and a little goes a long way. If you don't have a light touch, omit the cloves entirely. Serve hot. Notes: One of the advantages of owning a chest freezer is that my wife and I can buy frozen food in bulk. We bought a case of assorted packages of frozen fruit and put them in the freezer. The original recipe called for cherries, so I used two packages of cherries, but you could use any fruit, frozen or fresh. The word 'syrosye' does not appear anywhere in any of my cooking glossaries, so I looked it up on Google and got nothing but other redactors translating the exact same recipe. Since amounts and specifics are never mentioned in the original, translations vary wildly. Some use few breadcrumbs and call the result a soup, others use lots of breadcrumbs and result can be eaten with a fork. I went with the latter. They are also evenly divided on whether to use white or red wine. It was dark red cherries, and I had red wine on hand, so I used red wine. I used powdered cloves so there would be no surprises biting down into something soft and finding something hard. This would make a very nice dessert for a feast.