To Make a Dish of Green Pears
Ein Kochbuch aus dem Archiv des Deutschen Ordens, 15th Century. Translated from Old German to Modern German by Dr. Thomas Gloning; Translation from German to English by Volker Bach.

18. Wilthu ein gruneß von Huzellen machenn: so wasche die Huzell gar schone und stos sie clein und streich sie durch mytt Wein und seidt sye dann woll und thu dan darein guett Hoengk und wurz genuck und wer es zu din, so reib Prott darein und thu es in ein Haffenn so bleybett es dir 4 ader 6 wochen guett. das magst kallt ader warm gebenn und stre(u) Zucker daruff und Zimettrindenn.

18. If you want to make a green (dish) of pears Wash the pears nicely and pound them finely. Pass them through a sieve with wine, boil them well and add good honey and enough spices. If it is too thin, add ground breadcrumbs. If you put it into a crockpot [covered pot], it will last for 4 to 6 weeks. It can be served cold or hot. Sprinkle it with sugar and cinnamon.

6
 Small Forelle Pears
3/4 C
 Reisling Wine
1 1/2 C
 Sugar
1 t
 Cinnamon
pinch
 Cloves
Peel pears and cut in half, remove seeds and chop coarsely. Place in food processor with wine and process until smooth. Force mixture through a sieve into non-reactive cooking pot. Add spices and sugar, stir to combine. Bring to a boil and hold at a low boil for 30 minutes. Stir frequently to avoid scorching. Refrigerate or can using sanitary methods.

note: Because this preserve is to be used in a 16th Century recipe I have substituted sugar for honey.