This delicate almond milk-based recipe comes from a medieval English collection, " Diversa Cibaria," which dates from the reign of Richard II. The name, scirresez, gives an idea just how badly French must have been pronounced in Chaucer's England. It's the French word for cherries: cerises.

1/2 cup blanched, peeled almonds

1 cup water

1 tablespoon sugar

2 tablespoons cornstarch dissolved in 2 tablespoons water

1/2 cup cherries, pitted

1/2 pound cooked pork, cut in cubes

Cinnamon

Grind almonds as fine as possible in food processor. Soak almonds in water 10 minutes, then strain to get almond milk. Place almond milk in saucepan and add sugar. Cook over medium heat. When mixture simmers, add dissolved cornstarch and stir in thoroughly. Cook until mixture thickens. Remove from heat.

Puree cherries and add to mixture. Add cooked pork and dash cinnamon. Return mixture to heat and cook, stirring, until hot. If wished, garnish with more whole cherries.

Makes 2 servings.

Each serving contains about: 569 calories; 1,133 mg sodium; 100 mg cholesterol; 35 grams fat; 26 grams carbohydrates; 39 grams protein; 0.99 gram fiber.