Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g bullaces (or damsons)
  • ½ pt/300

Method

Simmer the fruit in the wine for 10–15 minutes until tender, then rub both fruit and wine through a sieve.

Stir the honey, ginger and rice flour into the pulp and simmer, stirring continuously, to produce a smooth, thick maroon mixture.

Pour into a dish, allow to cool, and garnish with a sprinkle of salt and white comfits.