I love cooking medieval recipes. There is a challenge in finding ingredients, redacting somewhat vague instructions, and altering it to fit a modern palate. Some things I have lucked out with (Slit Sops, Sauerbraten, Cawdel of Salmon), and some things have been a failure (Armored Turnips, Saracen Pease). This is one of those in the success category.
"Take bolas and scald hem with wyne, and drawe hem thorow a straynour; do hem in a pot. Clarify hony, and therto with powdour fort and flour of rys. Salt it & florissh it with whyte aneys, & serve it forth."
Say what now?
Powdour fort/powder forte- A collection of sharp spices; a mix of equal parts ground black pepper, ground nutmeg, and ground cloves.
Flour of rys- rice flour
Whyte aneys- Anise seeds, usually powdered. I am omitting it because licorice flavors make me gag.
This dish works equally well with yellow plums and white wine as it does with purple plums and red wine.
- 1 pound plums
- 1 1/3 cup wine
- 4 Tblsp honey
- 1 Tblsp rice flour
- 1 tsp or so salt
- 1/4 tsp Powder Forte (see above)
- Wash plums, cut in half, and pull out the pits.
- Bring the wine to a boil in a nonreactive pan (stainless steel, or cast iron).
- Add plums to wine and simmer for about 5 minutes.
- Drain the wine, but reserve 1/4 cup of it for later.
- Press the plums through a sieve, so you get the most of their juices.
- Add that juice and the honey to a nonreactive saucepan.
- Stir in the rice flour and the 1/4 cup reserved wine.
- Add salt and spices, and cook over low heat for 10 minutes.
- When it's thickened, pour into serving dishes (I prefer thick wine glasses) and cool slightly before serving.
- You can garnish with candied orange peel, an edible flour, a little bit of heavy cream, etc, or leave it plain. (We had it with ice cream)
Labels: food, recipe