Ingredients
SEPHARDIC COOKING; MARK
Directions
~Jewish, Turkish
1 lb Mixed dried fruit such as ~apricots, figs, pears, and
~raisins
3 c Water
2 tb Sugar
1 Lemon's juice
1. Rinse the fruits and drain. Cover with water in a bowl and soak
for 4 to 6 hours.
2. Put the fruits, soaking liquid, and sugar in a pan, bring to a
boil, and cook, covered, over low heat for about 35 minutes. Remove
the pan from the heat, add the lemon juice, and let stand 2 hours to
absorb the liquid. Refrigerate.
Serve cold.
There are not many desserts served at Passover but a fruit compote,
especially with the very fine Turkish dried fruit, is especially
popular.
Posted 10-20-93 by DAVID PILEGGI on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 6 servings
Compote De Fruta Seca (Compote Of Dried Fruit Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into distant history, certainly as far as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Romans used a wide range of herbs and spices, including a few you will know for example bay, rue and dill. Moving on, there are a couple of cookery books from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is served today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an outbreak in cookery books, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe publications are highly popular due to higher levels of literacy, people having increased leisure time and disposable income. The revolution that is television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Compote De Fruta Seca (Compote Of Dried Fruit recipe.
