Recipe

Fig And Raisin Puree Recipe

	Marielaf / All my dishes 1 year, 5 months 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
	fig raisin relish historical wine

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Fans

noir

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

Simmer all ingredients in a non-reactive pot until fruits are soft.

Puree or force through strainer/food mill.

If not thick enough, add a small quantity of rice flour and return to heat until of desired consistency.

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 year, 4 months ago said:
Terrific!

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