Rapey
(Fig Stew)

Origin: English      Period: Medieval

Original Recipe

Rapey (from A Forme of Cury)

Take phalf fyg⁹ and half raiſons pike hem and waiſshe hem in wat^r ſkalde hem in wyne. bray hem in a mort^r and drawe hem thurgh a ſtrayno^r. caſt hem in a pot and þ⁹wiþ powdo^r of pep̲ and ooþ^r good powdo^rs. alay it up with flo^r of Rys. and colo^r it with ſaundres. ſalt it. et meſſe it forth.

Modern Redaction

Ingredients:

300g raisins
300g figs, diced
1 bottle sweet white wine (eg muscat)
1 tsp ground white pepper
1 tsp ground mace
1 tsp galingale
2 tbsp rice flour

Method:

Preparation

Place the fruit in a saucepan, cover with the wine, bring to the boil then reduce to a simmer and cook until they become soft (about 25 minutes). At this pont mash the fruit into a fine paste (use a food processor if you wish).

Pour the wine and fruit mixture back into the saucepan, add the spices and cook until it thickens (if it doesn't get thick enough add some of the rice flour until it does thicken). In the original recipe sandalwood is added as a colouring. You can add a drop of fed food colouring or a few grains of sumac if you want.

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