From Ein schön Kochbuch 1559
This recipe was shared by Robert of Ferness
Gefüllte Birnen mit Mandeln machen
 Gefüllt biern von manndl zu machen Wiltü gefält biern von manndl machen, fo fchneid die biern zu ßükhen. laß Jn die boden, grotzen unnd ftil ganntz, zerreib die manndl klain, thüe nichts dann zugger daran, klebs an die grozen, mach biern gleich wie |y vor gewefen fein, fcheüs Jn den offen, las pachen, bis fy gar praün werden, thüe (y her= aus, las kalt werden. Wann du jy an rich= teß, spreng rofenwaßer unnd zugger darauf.
 Gefüllte Birnen mit Mandeln machen Willst du gefüllte Birnen mit Mandeln machen, so schneide die Birnen in Stücke, lass die Böden, Butzen und Stiele ganz, zerreibe die Mandeln fein, gib nichts dazu ausser Zucker, klebe es an die Butzen und forme die Birnen so, wie sie zuvor gewesen sind. Schiebe sie dann in den Ofen, lasse sie backen, bis sie ganz braun werden, nimm sie heraus und lass (sie) erkalten. Wenn du sie anrichtest, sprenge Rosenwasser und Zucker darüber.
Pears Stuffed with Almonds
Google Translate: Do you want to make stuffed pears with almonds, so cut the pears into pieces, leave the bottoms, slugs and stems completely, grate the almonds finely, add nothing but sugar, stick it to the slugs and shape the pears so as they have been before. Then put them in the oven, bake them until they turn brown, take them out and let them cool. When you set it up, sprinkle rose water and sugar over it.
DeepL: If you want to make stuffed pears with almonds, cut the pears into pieces, leave the bottoms, slugs and stems whole, grate the almonds, add nothing but sugar, stick it to the slugs and shape the pears as they were before. Then put them in the oven, let them bake until they are all brown, take them out and let them cool. When you make them, sprinkle them with rose water and sugar.
Yandex: If you want to make filled pears with almonds, so cut the pears into pieces, leave the floors, braces and stems whole, rub the almonds finely, give nothing but sugar, glue it to the braces and shape the pears as they have been before. Then put them into the oven, let them bake until they become completely brown, take them out and let them cool down. When you set them up, blow up rose water and sugar.
Soak almonds overnight in cold water, then remove their skins. Let dry. Crush the almonds in sugar with a mortar and pestle. Used 1/4 cups ground almonds with 2 tbsp. white sugar.
Slice off a bit of the top and the bottom to flatten each pear, so they stand easily but retain their contents. Core them and push the almond-sugar paste into the pears from each end.
Stand pears upright on tinfoil and bake for 30 minutes at 375 deg. F. Cool, slice in half lengthwise. Apply more sugar and then fresh rosewater.
Note: It seems most likely that some kind of baking pear would have been used to make this recipe back in the late 1500s. Unfortunately I did not have access to that kind of pear, so I have substituted varieties that I could buy locally. I used both Bosc and Bartlett so that each could be tasted because they have different characteristics. Although I prefer Bosc, others preferred Bartlett. The combination of pear, almond, sugar, and rose water flavors and fragrances is delightful.