[Sca-cooks] Barm Brack

[Stefan li Rous]

Morgana replied to me with her Barm Brack recipe:
> OK, here's the recipe, liberated from Nick Malgieri's "How to Bake"
Thanks, Morgana. It sound interesting.

However, I have one question:
> dough:
> 1 1/2 c raisins
> 1 c candied lemon peel
> 6 Tbl unsalted butter
> 1/3 c sugar
> 1 tsp salt
> 1/2 tsp cinnamon
> 1/4 tsp nutmeg
> 1/4 tsp cloves
> 2 eggs
> 3 c flour
>
> Soften the raisins and peel in warm water and drain thoroughly.
Huh? *Peel* the raisins?

How do you do this? It seems like it would be difficult and/or after 
the skin is removed, that there wouldn't be much left.

I have peeled grapes before, but this seems more difficult since the 
insides wouldn't be as firm as for a grape and would seem likely to 
stick to the skin. But I've never even thought of this before, much 
less tried it. Perhaps I'm missing something.

Maybe you can just squirt the insides out?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****