| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ancient Roman | Dessert | 4 | Servings | |
INGREDIENTS
| 1 | kg | Firm ripe apricots or nectarines |
| 200 | ml | White wine |
| 250 | ml | 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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