• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fig and Raisin 'cream'

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • Rapey. Take half fyges and half raisouns; pike hem and waishe hem in
  • water. Skalde hem in wyne, bray hem in a morter, and drawe them thurgh a
  • straynour. Cast hem in a pot and therwith powdur of peper and oother good
  • powdours; alay it vp with flour of rys, and colour it with saundres. Salt
  • it, seeth it & messe it forth.
  • 125 g/4 oz well-soaked dried figs 125 g/4 oz stoned raisins 275 ml/10 fl
  • oz/1 1/4 cups red wine (not too dry) Good pinch of ground black pepper 1/3
  • teaspoon ground cinnamon 1/8 teaspoon ground cloves Soft dark brown sugar
  • to taste 3 teaspoons rice flour or cornflour A 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Fig and Tamarind Chutney
Categories: Condiments, Tamarind
Yield: 1 Servings

2 1/2 tb Tamarind Pulp
1 1/2 c Chicken Stock, Canned or
-fresh, boiling
1 tb Butter, Unsalted
1/2 c Onion, chopped
5 Figs, Dried; chopped, medium
1/2 c Water
1/4 ts Chile Powder
1/4 ts Ginger, Ground
1/2 ts Cumin, ground
Salt; to taste
1 pn Sugar; or to taste
2 1/2 tb Mint leaves, chopped , fresh

1. Soak the tamarind pulp in the boiling stock off the heat for 15 minutes.
Stir & mash it with a fork to help it dissolve. Strain through a fine
strainer into a bowl, pressing on the solids with the back of a wooden
spoon to extract all the liquid. 2. Melt the butter in a heavy nonreactive
saucepan over medium-low heat. Cook the onion till translucent, about 5
minutes. Add the figs, water & tamarind liquid & bring to boil. Stir in the
chile powder, ginger & cumin, then cover & simmer over low heat, stirring
occasionally, until the figs are soft, about 15 minutes. Uncover & simmer
until the chutney thickens, about 5 minutes. Season with salt to taste &
add a little sugar, if a sweeter chutney is desired. Stir in the mint right
before serving. Serve warm.
Serving Ideas : Good with grilled or broiled lamb chops.

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