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Kydonion syn Meliti (Honeyed Quinces)

Kydonion syn Meliti (Honeyed Quinces) is a traditional Ancient Roman recipe for a dessert of quinces boiled in a sauce of white wine and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Kydonion syn Meliti.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Dessert RecipesBaking RecipesAncient Roman Recipes

Original Recipe

Kydonion syn Meliti (from Rufus, as quoted in Oribasius' Medical Compilations)

Oribasius was born in Pergamum, is said to have been at once the friend and physician of the emperor Julian, and to have contributed to his elevation to the imperial throne. For this he appears to have suffered the punishment of a temporary exile under Valens and Valentinian; but was soon recalled, and lived in great honour till the period of his death (387). Oribasius is regarded as a compiler; and indeed his anatomical writings bear so close a correspondence with those of Galen that the character is not altogether groundless. In various points, nevertheless, he has rendered the Galenian anatomy more accurate; and he has distinguished himself by a good account of the salivary glands, which were overlooked by Galen. He commented on and updated the works of many earlier authors, including Galen and Rufus, a Greek physician, who in the reign of Trajan was much attached to physiology, and as a means of cultivating this science studied Comparative Anatomy and made sundry experiments on living animals. It is amongst Oribasius' commentaries on Rufus that the recipe detailed below is given.

Translation

The quince is not completely ruined if you follow these instructions: boil it with honey and a little wine, after peeling off the skin; or remove the core and steep in honey, mould dough made from spelt around the whole quince, place in the embers and let the dough burn away completely; then this burnt layer is removed and so the whole quince is cooked and all the honey absorbed.

Modern Redaction

Ingredients:

10 quinces (firm pears can be substituted but quinces are tarter. If using pears reduce the honey by 1/3 and add the juice of half a lime)
100ml honey
cinnamon
250ml sweet white wine

Method:

Peel, core and dice the quinces and put them in a saucepan. Add the wine and homey and bring to a simmer. Cover and cook for 30 minutes until they are soft (reduce the time for pears).

Transfer to a blender and puree. Pour into individual bowls and chill in the fridge before serving.