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Erbowle
Erbowle is a traditional Medieval recipe for a classic dessert of bullaces or plums blanched in white wine and finished in a honey sauce flavoured with powder fort and thickened with honey. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Erbowle.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Erbowle
(from A Forme of Cury)
Ꞇe bolas +̅ scalꝺ hem wꞇ wyne +̅ ꝺrawe he̅ wiꞇh a strayno · ꝺo he̅ in a poꞇ · claryfye hony +̅ ꝺo þꝰꞇo wꞇ pouꝺo foꝛꞇ +̅ flo of rys · salꞇ iꞇ +̅ floryſshe iꞇ wiþ whiꞇe aneys +̅ sꝰue [iꞇ] forꞇh·
Translation
Take bullace and scald them with wine and remove with a strainer. Place in a pan. Clarify honey and add [to the plums] with powder fort, rice flour. Salt it, garnish with white aniseed comfits and serve it forth.
Modern Redaction
Ingredients:
600g Victoria plums (or bullace)
300ml white wine
200ml honey
1 tbsp
powder fort
2 tbsp rice flour
salt, to taste
2 tbsp
aniseed comfits (make these in the same way as
caraway confits, just substitute aniseed for the caraway seeds)
Method:
Combine the plums in a pan with the white wine. Bring to a simmer, cover the pan and cook for about 10 minutes, or until the plums are just tender. Carefully remove the plums with a slotted spoon and transfer to a new pan.
Heat the honey in a separate pan, bring to a boil and skim the surface. Work in the powder fort and rice flour and cook for about 8 minutes, or until well thickened and the rice flour is no longer raw.
Pour over the plums and allow to heat through. Season with salt then transfer to a serving dish. Garnish with the aniseed comfits and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
