Fig and Raisin Puree
From marielaf 17 years ago
- 20 minutes to make
- Serves 4
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 with whipped cream on shortcake, or as a spread.
Ingredients
- 1-1/2 c. minced dried figs shopping list
- 1-1/2 c. raisins shopping list
- 1-1/2 cups red wine (Bordeaux or Cabernet) shopping list
- 2 tbsp honey shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp ground clove shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp dried orange peel shopping list
- dash salt and pepper shopping list
- OPTIONAL: 1/2 tsp red sandalwood powder dissolved in 2 tbsp water (adds color) shopping list
- OPTIONAL: rice flour shopping list
How to make it
- 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.
People Who Like This Dish 2
- noir Boston, MA
- marielaf Kenosha, WI
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noir
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" It was excellent "