| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ancient Roman |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Firm ripe apricots or |
|
|
nectarines |
| 200 |
|
White wine |
| 250 |
|
Passum |
| 1 |
|
Peppermint tea bag, portion |
|
|
for one cup |
|
|
Pepper |
|
|
Liquamen or salt |
|
|
Cornstarch |
|
|
Vinegar |
|
|
Honey |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200 See "Ancient Roman Ingredients"
for info on ingredients. Wash, cut and stone apricots. Put them with a
little cold water in a pan. Ground pepper and dried mint (that's where
the tea bag comes handy...), add Liquamen, honey, Passum, wine and
vinegar. Pour into the pan with a little oil. Cook approximately 20
minutes on small to moderate heat. After it boiled add a bit of
cornstarch to thicken the sauce, sprinkle with pepper and serve.
REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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