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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another Medieval recipe, very different from the way we serve fruits today. Vinegar was used in ancient Rome, where this originated, to emphasize the flavor of the fruit. Ingredients:
2 1/2 cups milk |
2 ounces almonds, ground |
1 1/2 ounces rice flour |
1/2 teaspoon ground cinnamon |
1 teaspoon ground ginger |
12 ounces berries or currants, fresh or defrosted |
3 ounces sugar |
2 tablespoons wine vinegar |
candied flowers for garnish |
Directions:
1. Put milk in a pan with the ground almonds, bring to a boil and simmer for 3 mintues.
2. Meanwhile, mix the spices with the rice flour in a pan, then gradually add the hot almond milk.
3. Cook them together until the mixture thickens slightly.
4. Add the fruit with the sugar. Cook all together gently until the sugar is melted and the fruit well-mixed. The fruit should not totally disintegrate although it should be partially mushed.
5. Add the vinegar (use one OR two tablespoons), and spoon the dessert into serving glasses.
6. Chill for a couple of hours, but serve at room temperature.
7. Garnish with a candied flower or a reserved berry.
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