| Fruit Rissoles |
| Compilation of Forme of Cury/Le Menagier de Paris |
| Redaction provided by Lady Caitlin of Enniskillen. |
| Forme of Cury recipe 190: Rysshews of fruyt. Take fyges and raisouns; pyke hem and waisshe hem in wyne. Grynde hem wiş apples and peeres ypared and ypiked clene. Do şerto gode powdours and hole spices; make balles şerof, frye in oile, and serue hem forth. |
| Take figs and raisins and pike them over and wash them in wine. Grind them up with peeled apples and pears that have been picked over. Add good powders and whole spices. Make into balls and fry in oil and serve them. |
| Le Menagier: Rissoles au common: L'en es faits de figues, riosins, pommes hastees et noix peleees pour contrefaire le pignolat, et pouldre d'espices: et soit la paste tres bien ensaffraneee, puis soient frites enhuille. S'il y conveint lieure, amidon lie et ris aussi. |
| These are made of figs, raisins, roasted apples, and peeled walnuts to resemble pignolat, and spice powder; and the dough should be well flavored with saffron, then fried in oil. If they need thickening, starch will bind them so will rice flour. |
|
1
|
Apple |
|
1
|
Pear |
|
1/4 C
|
Raisins |
|
1/4 C
|
Dried Figs |
|
1/2 C
|
Walnuts |
|
1 T
|
Powdered Douce |
|
1 t
|
Rice Flour as needed |
| WonTon Wrappers |
Roast apples and pears until cooked. Core the apple. Mix the fruit together and add spices. Thicken with rice four if needed. Drop balls of filling into pastry dough and seal. Fry in oil at about 350 degrees until brown. Sprinkle with sugar if desired.
