SC - Apricot pie-IP recipe

[Dan Gillespie]

Hi Diana:
        I'm sorry that I couldn't get this to you in time for your 12th
NIght celebration.  Life has a way of getting out of hand all too
often....Let me know how you like it.  
                                                Antoine
Here goes:

Cap lxxxiij De tortada de orejones.

Una tortada grande y buena de orejones, ha de llevar una libra, los quales
se lavaran con agua calie(n)te, y despues de bien lavados, echalos en un
caço, co(n) una libra de açucar; ha se de dexar un poco para encima, y se
les echara un poco de vino blanco, y canela, y sazonala, y pondraslo a la
lumbre; de suerte que no se queme, porque ellos de suyo son bla(n)dos, y
estando conservados, se quitaran, y po(n)dranse en la tortada, y se les
echara açucar, y canela por encima; despues de bie(n) conservados tambien se
les puede echar miel en lugar al açucar; pero ha de ser buena, y se pondran
en la tortada coziendo a poca lumbre, porque todas las cosas dulces se
queman facilmente.

Chap 83 On a pie of dry apricot or peach halves

A large & good pie of dry apricots, bring a pound of them, those which are
washed with hot water, & after they are well washed, cast them in a pot,
with a pound of sugar; leave a little for on top, & cast to them 
white wine, & cinnamon, & season it, & set it on the fire; be sure that it
does not burn, because they are delicate, & being conserved, remove them & &
put them in the pie, & cast to them sugar & cinnamon on top; after they are
well conserved you also may cast honey in place on the sugar; but let it be
good, & put the 
pie cooking on a small fire, because all the sweet dishes burn easily.

Apricot Pie

- -12 oz package of dry apricots
- -12 oz white sugar, or 1.5 cups
- -1 c. white wine (red or rose also works fine)
- -1 tsp cinnamon
- -1 tsp ginger
- -a double crust pie pastry

Cut the apricots in half to make thin halves.  Cover them with boiling water
& let them soak for 10 minutes.  LEt them drain.  Put the sugar, wine &
spices in a heavy pan on medium high heat.  Let this boil & reduce heat to
medium.  Add the apricots & cook 30 minutes, or so.  The fruit should look a
bit translucent & the syrup should be reduced & thickened.  Roll out the pie
dough & put all the fruit & as much of the syrup in the pie shell as looks
right to you.  YOu don't want the excess syrup to bubble out of the shell &
burn in the oven.  Cover with top layer of pie dough.  Sprinkle sugar &
cinnamon on top.  Bake at 400 degrees for 10 minutes & reduce the heat to
325 for 30 minutes or til pastry looks golden brown.  I sometimes make
cookie cut-outs of the extra dough & put them on top for decoration.



Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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