Roman Minted Apricots
Gustum De Praecoquis
from Marcus Gavius Apicius. De Re Coquinaria
900g (2lb) Apricots or Nectarines, ripe
150ml (¼ pint) White Wine
300ml (½ pint) Passum
1 Peppermint tea bag
Liquamen (Fish Sauce)
Honey, to taste
Dash of Vinegar
Pepper
Cornflour
Wash, cut and stone apricots or nectarines.
Place into a saucepan containing all of the other ingredients except the pepper and cornflour.
Bring to the boil, reduce and cook for approximately 20 minutes over a low to moderate heat.
Dissolve the cornflour with a little water and add to the dish.
Bring to the boil to allow the sauce to thicken.
Sprinkle with pepper before serving.
Submitted by: John David
Email: The Foody UK and Ireland
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