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.