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Chyryse
Chyryse is a traditional Medieval recipe for a dessert of cherries in an almond batter. The full recipe is presented here and I hope you enjoy this classic Medieval version of Chyryse.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+over-night pickling)
Serves:
4–6
Rating: 
Tags : Bread RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Chyryſe
(from A Forme of Cury)
Take Almand9 unblanched, waiſshe hen, grynde hem, drawe hem up with gode broth. do þ9to thridde part of chriyſe. þe ſton9. take oute and grynde hem ſmale, make a layor of gode brede ā powdor and ſalt and do þ9to. color it with ſandr9 ſo that it may be ſtondyng, and floriſh it with aneys and with cheweryes, and ſtrawe þ9uppon and sūe it forth.
Modern Redaction
Ingredients:
100g ground
almonds
300g fresh cherries
150ml sweet white wine or chicken stock
water to thin the almond batter
3 slices of white
bread
½ tsp
cinnamon
½ tsp
galingale
salt to taste
whole
aniseeds to decorate
Method:
Place the ground almonds in a saucepan and the spices along with your wine or broth. Next add sufficient water so that a thick batter-like consistency is attained. Pit the cherries and halve them. Reserve about 40g and place the remainder in a food processor to purée.
Fold the cherry purée into the almond batter and gently heat the mixture over a low flame. Season with salt (omit this if using broth) and after a few minutes remove from the heat.
Cover the bottom of your serving dish with cubes of white bread and spoon the chyryse over the top. Decorate with the reserved sliced cherries and a sprinkling of aniseeds.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
