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Connates
Connates is a traditional Medieval recipe for a quince-based custard served as a dessert. The full recipe is presented here and I hope you enjoy this classic Medieval version of Connates.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Connat9
(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 Redaction
Ingredients:
2 quinces
20g butter
50g sugar
80ml
honey
2 egg yolks
100ml
Almond milk (made with white wine for preference)
1 tsp
powder fort
Method:
Peel, 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.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
