Sugar, which was also imported from the East, was considered a luxury and was often used in sweet dishes or as a garnish for savory items. The wealthy often had access to sugar in ways that the common people could not, using it to create intricate desserts, candied fruits, and sweetmeats. Candied fruits, such as dates or pears, were sometimes served as a way to cleanse the palate between courses.
Spices were also used to create sauces and soups, with dishes that combined sweet and savory flavors, a hallmark of medieval cuisine. For example, a common dish might combine meat with dried fruits like raisins or prunes, creating a harmonious blend of flavors that reflected the growing sophistication of medieval kitchens.
Fruits, Nuts, and Sweets: The End of the Meal
The conclusion of a medieval feast often featured a variety of fruits, nuts, and sweets, which served as both a digestive aid and a final indulgence. Apples, pears, grapes, and figs were common fruits, often served fresh or dried. Nuts such as almonds, hazelnuts, and walnuts were also popular, frequently incorporated into both savory dishes and desserts.
For those fortunate enough to have access to sugar, sweetmeats were a luxurious end to the meal. These could include sugar-coated almonds, marzipan, or candied fruits. In some cases, feasts would include elaborate pastries or pies filled with sweet fillings like fruit or custard.
One of the most famous sweet treats of the medieval period was the “marchpane” (marzipan), made from almond paste and sugar. This confection was often shaped into elaborate figures, such as animals, flowers, or even miniature castles, making it a visual spectacle as much as a treat for the taste buds. shutdown123