The Black Sea coastal strip is the historical homeland of Pontic Greeks, and from 657 BC. e. their agrarian and commercial colonies carried Hellenic heritage of philosophers, writers and architects. Now it is known for certain that dishes from wild crops. Pears are one of the fruits that appeared in this area, and immediately began to be part of everyday nutrition, along with plant foods. Culinary traditions, closely interwoven with the preferences of other peoples, for example, Scythians, живы и по сей день. 
Time: 30min Difficulty: Easy Portions: 4
Recipe:
Combine 2 bere Bosque pears, cut into 4 pieces, and 3 sliced parsnip root in a deep frying pan. Add 1/2 tbsp. white wine and chicken broth, 2 tbsp. l (30 gr.) butter, juice from 1 lemon, several slices of ginger, 1 bay leaf, a pinch of sugar and chopped dried cayenne pepper. Partially cover and simmer until liquid will not evaporate, and the pears will not turn brown (about 20 minutes). Pour in a little water and mix. Serve with duck, duck liver, or other bird. You might be interested in a recipe Scones stuffed with pears, brie cheese and duck confit. Recipes with similar ingredients: pears, parsnip root, ginger root, white wine, lemon juice, bay leaf, ground cayenne pepper
