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Comadore (Fruit Pie Delicacies)

Comadore (Fruit Pie Delicacies) is a traditional Medieval recipe for a classic fruit delicacy made from fig, raising and wine puree mixed with apples, pears and spices that's formed into fingers, covered in pastry and fried to cook. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Fruit Pie Delicacies (Comadore).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6

Rating:

Tags : Spice RecipesDessert RecipesBritish RecipesEnglish Recipes

Original Recipe

Translation

Fruit Pie Delicacies

Take figs and raisins, pick them over and wash them clean. Scald them in wine and grind them fairly small. Place sugar in the cooking wine and mix it together. Pass through a strainer and combine with the fruit. Take good pears and apples, pare them and take the best. Grind these finely and add to the dish. Set a pot on the fire with oil and add all the ingredients to this and stir it constantly and make certain that it does not burn. And when it is done add to it the powders of ginger, of cinnamon, of galingale, whole cloves and ground cinnamon and whole mace. Add to it a few pine nuts fried in oil and salt and when it is sufficiently done : take it from the pan and place in a dish and let it cool. And when it is cold, carve out with a knife small pieces about the length of your little finger and enclose it in a good paste and fry them in oil and serve it forth.

Modern Redaction

Ingredients:

200g dried figs
100g seedless raisins
300ml red wine
100g sugar
3 cooking apples, peeled and cored
4 dessert pears, peeled and cored
60ml oil
1 tsp ground ginger
1 tsp ground cinnamon
2 tbsp ground galingale (or 1 tsp ground galangal with 1 tbsp cornflour) [I believe that what's intended here is galingale starch for use as a thickener]
1/2 tsp ground cloves
1/4 tsp ground mace
1 tbsp pine nuts, fried until golden and pounded to a paste
salt, to taste
enough medieval pastry to coat the fruit fingers
olive oil for frying

Method:

Combine the figs, raisins and wine in a pan. Brig to a simmer, cover with a tight-fitting lid and cook for about 20 minutes, or until the fruit are tender. Remove the fruit in with a slotted spoon and mince finely. Now stir the sugar into the wine and cook until dissolved.

Pass this mixture through a fine-meshed sieve and stir to combine with the dried fruit. Chop the apples and pears finely and add this to the wine mixture. Heat the oil in a pot and pour in the wine and fruit mixture. Cook gently (covered) for about 40 minutes, or until the fruit are tender and have formed a pulp.

Now stir in the ginger, cinnamon, galingale (or ganalgal and cornflour), cloves, mace and pine nuts. Season to taste with salt then cook until the mixture has thickened. Take off the heat and pour into a shallow, greased, dish so you have a depth of about 2cm. Set aside to cool and harden.

Once the fruit mixture is cold cut into pieces about the size of your little finger. Now prepare your pastry according to the recipe and roll out about 5mm thick. Cut this into pieces that are just large enough to completely enclose the fruit fingers.

Heat oil in a frying pan, add the pastry-coated fingers and fry until the fingers are golden and heated through. Serve warm.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.