ConnatesOrigin: English Period: Medieval |
Original RecipeConnat9 (from A Forme of Cury)Take Connes and pare hē. pyke out the beſt and do hem in a pot of erthe. do þ9to whyte grece þτ he ſtewe þ9 inne. and lye hem up with hony clarified and with rawe zolk and with a lytell almand mylke and do þ9inne powdor fort and Safron. and loke þat it be yleeſshed. 
Modern RedactionIngredients:
2 quinces Method:PreparationPeel, quarter and core the quinces. Slice these roughly and place in a saucepan. Add a little water and the sugar. Simmer the fruit until it softens, then use a fork or a potato masher to get a nice purée. Add the almond milk and the two beaten egg yolks as well as the spices to the quince mix. Take off the heat to stir the ingredients together then return to a low heat and heat for about five minutes (be careful here not to allow the egg yolks to curdle) and make sure you stir often. This can be served warm or cold and looks good garnished with a few sprigs of lemon mint. |
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