[Sca-cooks] Rysshews of Fruyt redaction

[Daniel Myers]

Wow, thanks!  I was thinking about trying these out.

One of the recipes for these that I've seen said to make them in the
shape of a bean pod - that might help them to cook up better and be a
little more firm when done.


On Wednesday, June 12, 2002, at 04:13 PM, Bronwynmgn at aol.com wrote:
>> From Forme of Cury, English, 1390.
>
>  Rysshews of Fruyt - Take fyges and raisouns; pyke hem and waisshe hem
> in
> wyne. Grynde hem with apples and peeres ypared and ypiked clene.  Do
> therto
> good powdours and hole spices;  make balles therof, frye in oil and
> serue hem
> forth.
>
> Take figs and raisins; pick them and wash them in wine.  Grind them with
> apples and pears pared and picked clean.  Add good powders and whole
> spices;
> make balls thereof, fry in oil, and serve them forth.
>
> 1.25 cup raisins
> 10 figs
> 1/2  Granny Smith apple, peeled and cored
> 1/2 Bosc pear, peeled and cored
> 1.5 Tbsp sugar
> 1/4 tsp ground clove
> 1/8 tsp pepper
> 1/4 tsp whole fennel seeds
>
> I started with 1/4 cup of raisins and 2 figs, which I soaked in chablis
> for
> about 10 minutes.  I ended up adding lots more figs and raisins that
> didn't
> get soaked.  There would probably be a bit more wine flavor if I had
> soaked
> the rest of the fruit.
>
> I used the food processor to grind up the initial 2 figs and 1/4 cup of
> raisins and 1/4 of the apple and pear, added another 1/4 apple and pear
> to
> make enough for the processor to work properly, then continued adding
> the
> dried fruits until the mixture would hold its shape when dropped off a
> spoon.
>  I didn't think I could get it thick enough to actually mold balls out
> of it.
> I added the spices (except for the fennel) to the food processor, and
> added
> the fennel after I stopped processing so the seeds wouldn't get chopped
> up.
>
> I heated about an inch of olive oil in a frying pan and used two
> teaspoons to
> drop balls of fruit into the oil (like putting cookie dough on a
> sheet).  The
> initial ones were cooked for about 2-3 minutes on a side, trying to get
> them
> to harden up, but they just ended up burnt on the outside.
> Through trial and error, I determined that about 30 seconds on each
> side is
> enough to caramelize the outside without burning it.  You still have to
> be
> extremely gentle about turning or moving them, or they smoosh.  I
> drained
> them on paper towelling - another place to be careful, as they tend to
> stick
> a bit.
> You can't eat them right out of the pan because they are way too hot,
> and
> they hold the heat for a while.  At about 10 minutes, they are still
> warm and
> very nice - the outside is chewy and the inside warm and..well, juicy, I
> guess.  They are still very soft; if you grabbed them too hard, they
> would
> squash.  The texture stays about the same at room temperature, and they
> could
> easily be served at that temperature.
>
> The other nice thing - the small amount of ingredients listed above made
> about 45 rysshews, each around 3/4 to 1 inch in diameter.  So we are
> dealing
> with something that is relatively easy to make (although it needs a
> light
> touch), holds well, and makes a lot for not much ingredients.
> Definitely
> going in to my June feast as the sweet for the first course.
>
> Brangwayna Morgan
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>
>
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  Edouard Halidai  (Daniel Myers)
  I BELIEVE! http://www.bookofrefreshments.com
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