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| Name: | Rysshews of Fruyt | Contributor: | Leigh Ann Hussey |
|---|---|---|---|
| Description: | Medieval fruit rissoles | Posted: | 1994-03-10 |
| Key words: | SCA, fritters, pears | Category: | Desserts |
| ID: | 26 | Updated: | 2006-04-04 22:27:41 |
| Ingredients: | 1 c figs
1 pear, pared & chopped 2 c raisins white wine 2 apples, pared & chopped 1/2 c flour nutmeg sugar cardamon galangal |
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| Preparation: | Soak the figs & raisins in wine to cover for about 1/2 hour, then drain and chop all the fruits fine -- mash the raisins first, they'll make a paste to hold the stuff together. Add nutmeg, sugar, cardamom and galangal to taste. Drop by spoonfuls into hot oil and fry. They'll be crunchy and caramelized on the outside, still soft on the inside. | ||
| Notes: | Expansion to serve 130: 5 lb figs, 20 lb raisins, 25 lb apples, 12.5 lb pears, 2 gal wine, 12.5 c flour. | ||
| Equipment: | |||