As quince harvesting in the UK has begun, I thought I would post a link to my version of a 14th-century recipe for Connate: a silky, creamy, sliceable affair full of that wonderful apple-pear-honey scent and flavour you get from quinces (at least that’s how my senses perceive it). Oh, and a very luxurious topping and syrup.
The recipe is free via Buy Me A Coffee, but you are welcome to leave a small donation should you wish.
MONK'S MODERN MEDIEVAL CUISINE 