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Gustum de praecoquiis (Starter with Apricots)
Gustum de praecoquiis (Starter with Apricots) is a traditional Ancient Roman recipe for a dish of apricots cooked in sweet wine, honey and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Gustum de praecoquiis.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4-6
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Gustum de praecoquiis: [dureina primotica pusilla] praecoquia purgas, enucleas, in frigidam mittis, in patina componis. teres piper, mentam siccam, suffundis liquamen, adicies mel, passum, vinum et acetum. refundis in patinam super praecoquia, olei modicum mittis et lento igni ferveat. cum ferbuerit, amulo obligas. piper aspargis et inferes.
Translation
Clean hard-skinned early fruit remove the seeds and keep them cold in a pan. Crush pepper, dry mint, moistened with broth, adding honey, raisin wine, wine and vinegar; pour this over the fruit in the pan, adding a little oil. Stew slowly on a weak fire, thicken the juice with roux [rice flour or other starch diluted with water] sprinkle with pepper and serve.
Ingredients:
1kg firm ripe apricots (nectarines can also be substituted)
200ml white wine
200ml
passum
8 or 9 fresh spearmint leaves (or 1
peppermint tea bag)
pepper,
liquamen, cornflour, vinegar,
honey
Method:
Wash, cut and de-stone the apricots. Place in a pan and add a little cold water (2-3 tbsp) and the mint leaves (or the tea-bag). Add the white wine and Passum along with a tablespoon each of Liquamen, vinegar and honey. Bring to the boil and allow to simmer for approximately 20 minutes until the fruit has softened. At the end add a little cornflour to thicken the sauce, sprinkle with freshly-ground pepper and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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