Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 6 SERVINGS--------------------------
4 oz Well-soaked dried 1/8 ts Ground cloves
-figs Soft dark brown sugar to
4 oz Stoned raisins -taste
1 1/4 c Red wine (not to dry_ 3 ts Rice flour or cornflour
Good pinch of ground black A drop or two of red food
-pepper -colouring
1/3 ts Ground cinnamon Salt to taste

Drain the figs, reserving the soaking liquid. Discard the stalk ends
of the fruit and put them in a saucepan with the raisins and wine.
Add the spices and a teaspoon of sugar and bring to the boil. Take
off the heat and cool slightly, then turn the mixture into an
electric blender and process until smooth. Add a little of the
soaking water if the mixture is stubbornly solid. Cream the rice
flour or cornflour with a little more soaking water or wine and
brighten the tint with a drop of food colouring. Blend the 'cream'
into the dried-fruit puree. Then return the whole mixture to the
saucepan and simmer until it thickens slightly. Season with salt and
a little extra sugar if you wish. The mixture can be served hot or
cold over a sweet cereal dish, firm stewed fruit or - best of all-
ice cream. Some versions in other manuscripts are stiffer and make a
good filling for tartlets or fried puffs. One encloses the filling in
pastry to make dumplings. from The Medieval Cookbook by Maggie Black
Chapter 2, "Chaucer's Company" posted by Tiffany Hall-Graham

Submitted By SHARON STEVENS On 04-19-95

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