Item 196 in Curye on Ingysch is a recipe called Comodores which is a fruit roll.
The recipe given is;
Comodore: Take fyges and raisouns. Pyke hem and waisshe he clene, skade hem in wyne; grynde hem right small. Cast sugur in the self wyne and found it togyther. Drawe it vp thurgh a straynour, & alye up the fruyt therwith. Take goode peerys and apples; pare hem and them the best. Grynde he small and cast therto. Set a pot on the fuyre with oyle and caste all this thynges therinne. and stere it warliche and kepe it wel fro brenning; & when it is fyned, cast therto powdours of gynger, of canel, of galyyngale, hool cloves, flour of canel, & macys hool. Cast therto pynes, a little fryed in oil and salt. And whan it is ynowg fyned, take it vp anon and go it in a vessel, and lat it kele. And wham it is colde, kerue out with a knyf small pecys of the gretnesse & of the the length of a litel fingur, and close it fast in gode past, & fry hem in oil and serve forth.
In turning this into a tasty dish I have taken a few liberties in that I didn't add the pynes (pine nuts) and I omited the frying stage before putting the mixture into the pastry as I didn't think they where necessary but there is no reason not to put those back in. So here is my recipe;
Take some dried figs. raisins and some peeled, cored and diced apples and pears and put them in a pot with some red wine, some spices, sugar, cinnamon, cloves, mace and ginger an stew until soft and mash until it is a paste then let cool.
Make some pastry and roll it out as thin as you can, put small lines of filling on the pastry the size of your little finger and wrap it up as a little parcel. Get some oil really hot in a frying pan and crisp up the pastries a few at a time casting a little sugar on them as they are done.
They went down a storm in the encampment under the bridge in Raglan this year.
The recipe given is;
Comodore: Take fyges and raisouns. Pyke hem and waisshe he clene, skade hem in wyne; grynde hem right small. Cast sugur in the self wyne and found it togyther. Drawe it vp thurgh a straynour, & alye up the fruyt therwith. Take goode peerys and apples; pare hem and them the best. Grynde he small and cast therto. Set a pot on the fuyre with oyle and caste all this thynges therinne. and stere it warliche and kepe it wel fro brenning; & when it is fyned, cast therto powdours of gynger, of canel, of galyyngale, hool cloves, flour of canel, & macys hool. Cast therto pynes, a little fryed in oil and salt. And whan it is ynowg fyned, take it vp anon and go it in a vessel, and lat it kele. And wham it is colde, kerue out with a knyf small pecys of the gretnesse & of the the length of a litel fingur, and close it fast in gode past, & fry hem in oil and serve forth.
In turning this into a tasty dish I have taken a few liberties in that I didn't add the pynes (pine nuts) and I omited the frying stage before putting the mixture into the pastry as I didn't think they where necessary but there is no reason not to put those back in. So here is my recipe;
Take some dried figs. raisins and some peeled, cored and diced apples and pears and put them in a pot with some red wine, some spices, sugar, cinnamon, cloves, mace and ginger an stew until soft and mash until it is a paste then let cool.
Make some pastry and roll it out as thin as you can, put small lines of filling on the pastry the size of your little finger and wrap it up as a little parcel. Get some oil really hot in a frying pan and crisp up the pastries a few at a time casting a little sugar on them as they are done.
They went down a storm in the encampment under the bridge in Raglan this year.