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Pepys's Quince Tart
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This is a slightly cheaty name; although it is documented that Pepys was partial to a quince tart, there is no existing recipe, so I’ve used some of the flavours of the time. Mostly what this means is the new(ish) spices from the East, along with such treats as oranges, and a snifter of his favourite tipple – sack, or its modern day equivalent, sweet sherry. The sauce is loosely based on Pepys’s perennial nightcap, a posset.
Enjoy sherry with the dish, as well as in it.
Typical values per serving:
This recipe was first published in February 2009.