Suomenkielinen resepti löytyy yläpalkista!

Cherry time isn’t over yet (in Finland) so I will put my other projects (other recipes) on hold and write this down now, rather than waiting for the next year. There are some variants of this recipe (both medieval and adapted) available on the internet. This was my first time I have made konkavelite so I decided to follow two similar recipes from Ein Buch von guter spise (c 1350). It was very good! So tasty! If you happen to have lots of cherries and you want to make a tart check this old recipe of mine.

Konkavelite – Cherry pudding

Ein konkavelite

Zu einer schüzzeln ze machen. man sol nemen ein phunt mandels. und sol mit wine die milich verstozzen und kirsen ein phunt. und slahe sie durch ein sip. und tu die kirsen in die milich. und nim eine vierdung rises, den sol man stozzen zu mele. und tu das in die milich. und dim denne ein rein smaltz. oder spec. unde smeltze daz in einer phannen. und tu dar zu ein halbe mark wizzes zukkers. und versaltz niht, und gibz hin.

Ein gut fülle

Konkavelit macht man von kirsen. von den suren kirsen. daz sint wiseln. die sol man nemen. und von mandelkern eine guten mandelmilich machen. und mit eime wine die kirsen wol gesoten. und mit ir eygin brüe. und geslagen durch ein tuch. und denne gegozzen in die mandelmilch. und gar gesoten in eyme hafen. und dor du wol gerüert mit ris mele, und smaltz genue dor an geton, und auch würtze genue und zuker doruf. und versaltz niht.

Serves 4

Almond milk (about 3 dl)

• 3 dl peeled and finely ground almonds
• 2 dl red wine
• 4 dl water

Ingredients

• 500 g fresh cherries
• 3 dl red wine
• 1 tablespoon of rice flour
• 1-2 tablespoon of lard or bacon fat
• pinch of salt (if not using bacon fat)
• 1 teaspoon of cinnamon
• ½ teaspoon of ginger
• 1 dl sugar (or less if you wish)

First make the almond milk. Simmer together the finely ground almonds, wine and water in a pot for about 5 minutes and stir occasionally. Take of the heat and let it rest for about 30 minutes. Stir couple of times.  Pour the milk and the mass through a fine strainer or a cloth to a pot and discard the solids.

Take of the stems from the cherries and put them whole in a pot with 3 dl red wine. Simmer until the cherries pop and they are done. Add water if needed. This takes about 20 minutes. Take the cherries out of the wine and pound them carefully through a strainer to the almond milk. Discard the stones and the skins. Take a little bit of the almond milk and cherry mixture to a cup and stir in the rice flour. Put the almond milk and cherry mixture on the stove and when it simmers add rice flour, spices, sugar (a pinch of salt if not using bacon fat) and lard. Boil briefly, stir and serve.

Comments: If you use the fat from frying bacon, be careful not to over salt the pudding. You can substitute lard or bacon fat with butter. Using lard will make the pudding much more set when the pudding cools down. Spices are optional so if you wish you can add also little bit of other medieval spices than cinnamon and ginger. The recipe is actually hinting that this dish is supposed to serve warm but it is delicious if cold too.

Source:

• Ein buch von guter spice (1350)