|Examples of Dried Fruits|
Almonds, Dates, Hazelnuts and Raisins
Photo by: Lord-Williams
Hazelnuts are produced by the European filbert or hazel tree (Sp avellanas, OCast auellanas, OCat velanes, valanes, avalances, avellanes, L. Corylus avellana, Fr. aveliuieer, OFr coudree, OE coudre en tens de nois (fruit from the hazel-tree). It is a low tree common to the mountains in Catalonia, Valencia and Alicante. The nuts are eaten raw or toasted. They are added to cakes and other desserts or served plain or caramelized for centuries.
Sent Soví provides a recipe for walnuts carmelized with honey, cloves, ginger, pine nuts and pistachios., which must have been quiet a treat when given as a pardon in the Middle Ages.
[Anón/Grewe. 1982:LXVIIII:111:CLXIIII:178:166:178 etc; Curye. 1985:181; Dialecto. 1947:288; and Villena/Calero. 2002:23a]
CANDIED WALNUTS ADAPTED FROM SENT SOVÍ #61 NOUS CONFITES, pp 227-228
2 c water
1 lb green walnuts (250 walnuts)
500 pine nuts
Make a cut in the middle of every walnut on both sides and both ends.
Soak them in cold water for nine days and nights. Change the water daily.
Then scald them on boiling water. Soak them overnight. Put them in a pot with 3 lbs honey and 1 qt of water and cook it to reduce it to ½ qt.
Remove the walnuts from the pot and put them in a basket to drain overnight. Then spread them out on a screen and put them on their ends; leave them overnight.
Heat 13 lbs honey. When it boils, skim well and add the walnuts. Cook until the honey is sticky. Stick every nut with a clove on one end, a pistachio nut on the other a shaving of ginger and 1 pine nut.
Put all the nuts in a sauce dish and pour hot honey over them.
A simplified recipe created by the Medieval Spanish Chef:
3 c walnuts
¼ c chopped or ground pistachios
¼ c chopped or ground pine nuts
1 tbsp ginger scrapings
1 tsp ground cloves
1 c honey
1 c butter
PREHEAT OVEN TO 350º F/175ºC
Cover a cookie sheet with parchment paper.
Heat honey in a sauce pan. Mix it with the other ingredients.
Spread the ingredients on the parchment paper. Bake 5 more minutes.
Remove from oven. Let cool 10-15 minutes. Break them up and serve.
 As pine nuts were not available, more pistachios were added.