Conserved nuts (Contiture de noix)

A very delicious medieval sweetmeat. From Le Menagier de Paris, adapted from D. Eleanor Scully and Terence Scully's Early French.

200 ml liquid honey
15 whole cloves
2 tbsp slivers of fresh ginger
200 g whole or halved walnuts

On a low heat in a small saucepan, warm together the honey and spices. Leave the ginger and cloves to steep in the honey for 5-10 minutes. Add the walnuts and bring to the boil. Cook, stirring occasionally, for about 10 minutes, until the honey seems thick and toffeeish (the soft-ball stage). Spoon out the walnuts and set them to cool on sheets of baking parchment. Warn people not to eat the cloves; but the candied pieces of ginger are almost the best bit. Like any kind of praline, this is good pulverized over ice cream.

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