Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Well-soaked dried
-figs
4 oz Stoned raisins
1 1/4 c Red wine (not too dry)
Good pinch of ground black
-pepper
1/3 ts Ground cinnamon
1/8 ts Ground cloves
Soft dark brown sugar to
-taste
3 ts Rice flour or cornflour
-drop or two of red food
Colouring
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
From: Sharon Stevens Date: 05-21-95 (164) Fido: Home
Co

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