| To Eat Figs in the French Manner |
| From Libre del Coch by Rupert de Nola. Translated by Lady Brighid ni Chiarain. |
|
100 COMER HIGOS A LA FRANCESA Take dried figs, the sweetest that you can get, black and white, and remove the stems and wash them with good white wine which is sweet; and when they are very well-cleaned, take an earthenware casserole which is big enough, which has a flat bottom, and cast them inside, stirring them a little; and then put this casserole upon the coals, and well-covered in a manner that it is stewed there. And when they are stewed, and they will have absorbed all of the moisture of the wine, stir them a little, and cast fine spice on top of them; and turn them, stirring in a manner that incorporates that spice in them; and then eat this food; and it is an elegant thing; and it should be eaten at the beginning of the meal. |
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5
|
Dried Mission Figs |
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1
|
Dried Calamata Fig |
|
1 C
|
Sweet White Wine |
| Cinnamon | |
| Cloves | |
| Grains of Paradise | |
| Ground Ginger | |
| Mace |
Remove stems from figs and place the figs into a small ovenproof ramekin. Pour some white wine over the figs and use the wine to wash the sugar off of the outside. Add more wine until all of the figs have a good bit of wine around them, but do not cover with wine. Place in a 350 degree F oven. Cook uncovered until you reach a boil (about 20 min) and then cover with aluminum foil. Cook for 40 more minutes and then remove the cover and cook for a final 5 minutes. Remove from the oven and then spice to taste. Stir in spices until well coated and serve hot.
