fermented with Honey

A Roman cookbook attributed to Apicius gives a recipe for preserving whole quinces, stems and leaves attached, in a bath of honey diluted with grape must.  The quince would effectively ferment in the honey, producing a quince mead of sorts.  A recipe from the fourth century shows an evolved process, where shreds of peeled quince are slowly cooked in honey until ‘reduced to half its measure’.  Ground white pepper was often used to counteract the sweetness.  Rose water was also a popular, and no doubt delicious, addition.

This is a modern, evolutionary marriage of the two.  Enjoy it dotted over toast with an extra drizzle of honey, or use it to finish off puddings - try spooning it over a panna cotta, or simply ripple it through yoghurt.  It’s equally lovely in savoury dishes: pair it with baked ham or use as a salad dressing with celeriac.

Make a 200g jar                                  You will also need

1 clementine (about 75 g)                     A 200g jar with airtight lid

1 green cardamom pod, bruised            

75g raw, runny honey (local)  

Fermentation time

At least 2 weeks, up tp 2 mths

Method >>>

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