Orchard Cookery | Orchard Notes

Monk’s Modern Medieval Cuisine Makes Quince ‘Connate’

A quick shout out for Christopher Monk’s take on a late fourteenth century quince recipe from The Forme of Cury.

Here’s an eighteenth century twist on a seasonal classic, involving good winter pears and a pint of port.

This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.

Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.

Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.

This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?

Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.

Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.

This modern take on Thomas Dawson’s C16th recipe is a delicious combination of pears, candied orange, sugar and spice.

This sweetened, fruity soup, from a book of Austrian recipes, sounds like a perfect autumn warmer to me.