Orchard Cookery | Orchard Notes

François Pierre La Varenne, on Making ‘Apple Cream’

Here’s a simple recipe for a light, creamy, stewed apple dessert dish, courtesy of a C17th pioneer of French cuisine.

Fine, you can have the pudding! Just stop singing at me. And you have to promise not to come back again tomorrow, okay?

An oven-baked pudding of stewed apple and breadcrumbs? Sounds good to me. This C19th recipe has the details.

Here’s my interpretation of William Hanbury’s C18th suggestion for a spicy, fruit-filled, baked squash. Yum!

Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.

This C17th rosehip recipe sounds like an interesting way to make use of a hedgerow staple without resorting to cough syrup.

Whether you prefer your mincemeat pyes with or without actual meat, this pair of C18th recipes promises to deliver on plenty of fruity flavour.

Wondering what to do with your medlars once they start dropping from the tree? Here’s a C17th recipe that might come in useful.

If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.

This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.