Appulmoy (Apple Stew) is a traditional Medieval recipe for apples stewed with almond milk and saffron (apple sauce lightly sweetened with honey). The full recipe is presented here and I hope you enjoy this classic Medieval version of Apple Stew.
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Original Recipe
Appulmoy
(from A Forme of Cury)
Take apples and ſeeþ it hem in wat̅, darw hem through a ſtyn̅or. take almande mylke hony and flor of Rys, ſafron and powdor fort and ſalt. and ſeeþ it ſtondyngy.
Modern Redaction
The name of this dish is a mix of English and French and is a concatenation of apple moys where moys is derived from the French mol, literally meaning soft. Thus, literally appulmoy is 'apple mush'.
Ingredients:
700g apples, cored and peeled (use Bramleys or other tart cooking apple)
600ml water
100ml almond millk
4 saffron threads ground in 1 tbsp water in a pestle and mortar
40g rice flour
40ml honey
2 tsp Powder fort
large pinch of salt
Method:
Place the apples in a saucepan, add the water and bring to the boil. Turn down to a simmer and cook until the apples are soft. Drain the excess water and pass the apples through a sieve to make a puree. Add almond milk along with the saffron (and their seeping water).
Transfer the mixture to a saucepan and add all the remaining ingredients. Mix together well and bring to a simmer, stirring all the while. Once the mixture has thickened transfer to serving bowls, garnish with a sprig of mint and serve.
The amount of powder forte to add is up to you. The above recipe is fairly mild and I'd generally put four teaspoons in if I was making this for myself, but that's fairly powerful!
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