What desserts were there in the 1100s?

While we don't have exact menus from the 1100s, we can piece together a picture of what desserts might have been enjoyed during that era based on historical records, cooking practices, and ingredients available.

Here's what we know:

* Sweetening was limited: Sugar was expensive and rare, imported from the Middle East and available only to the wealthy. Honey was more commonly used as a sweetener, though it too was valuable.

* Fruit was a staple: Fruits like apples, pears, cherries, grapes, plums, and berries were readily available and used in many desserts.

* Nuts were popular: Almonds, walnuts, and hazelnuts were frequently used in confections.

* Spices were important: Spices like cinnamon, ginger, and cloves were imported and added for flavor and medicinal purposes.

* Dairy played a role: Milk, cream, and cheese were used in various ways.

Here are some probable desserts:

* Fruit tarts: Simple pastry crusts filled with fruit, perhaps sweetened with honey and spiced with cinnamon.

* Fruit pies: Similar to tarts, but baked in a deeper dish.

* Fruit stews and compotes: Fruits cooked in syrup or wine, sweetened with honey.

* Honey cakes: Simple cakes made with flour, honey, and spices, possibly with nuts added.

* Custards and puddings: These were often sweetened with honey and flavored with spices.

* Cheese cakes: Sweetened with honey and flavored with spices.

* Dried fruit: Raisins, figs, dates, and apricots were popular snacks and additions to other desserts.

* Candied fruits: Fruits preserved in sugar syrup, available to the wealthy.

Remember:

* The exact ingredients and methods of preparation would have varied depending on the region, season, and socioeconomic status.

* Many desserts were likely unsweetened or only slightly sweetened, as sugar was a luxury.

For a more complete understanding, it's helpful to look at recipes and food practices from medieval times, as well as archaeological evidence of food remains.