Recipe

Fig And Raisin Puree Recipe


Fig And Raisin Puree Recipe Marielaf / All my dishes
2 months, 1 week ago
From the 1390 manuscript The Form of Cury, compiled at the request of England's Richard II. Translated by Lorna J Sass in To The King's Taste; I have altered her redaction. Tasty as a relish with meats (like Lamb with Rosemary-Orange Sauce), topped w... More
Prep:20m Cook:20m Servings:4

Marielaf

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Ingredients
  • 1-1/2 c. minced dried figs
  • 1-1/2 c. raisins
  • 1-1/2 cups red wine (Bordeaux or Cabernet)
  • 2 tbsp honey
  • 1/2 tsp ground ginger
  • 1/2 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1/4 tsp dried orange peel
  • dash salt and pepper
  • OPTIONAL: 1/2 tsp red sandalwood powder dissolved in 2 tbsp water (adds color)
  • OPTIONAL: rice flour

Directions
  1. Simmer all ingredients in a non-reactive pot until fruits are soft.
  2. Puree or force through strainer/food mill.
  3. If not thick enough, add a small quantity of rice flour and return to heat until of desired consistency.
  4. Serve warm or chilled; keeps a long time in the refrigerator, or can be sealed in jars like apple butter.

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Comments

noir 1 month, 1 week ago said:
Terrific!


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