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 way back into ancient history, in truth as far into history as the Egyptians, and quite possibly further than that. However, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics is a series of stone tablets in Sumerian 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 anyone who drank it feel exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the ancient chefs were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, such as parsley, basil and rosemary. The introduction of these new foods and spices created an explosion in recipe books, some of which are now in private collections. During the following few hundred years, the powerful and wealthy competed to offer the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the time we get to the 1900s, cook books were in great demand, as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Compote De Fruta Seca (Compote Of Dried Fruit recipe.
