Medieval Italian Stew (Pie in a Pipkin)
INGREDIENTS:
10 In pie pastry
1/2 ts Red sandalwood powder
3 tb Butter
1/4 ts Cinnamon
2 1/2 c Peeled, cored, thinly sliced
Apples
2 1/2 c Peeled, cored, thinly sliced
Pears
1/4 ts Powdered cloves
1/4 ts Mace
1 c Mixed dried fruit: raisins,
Pitted prunes, halved dates
1/2 ts Crushed aniseed
1/8 ts Salt
1/2 c Almond milk (see below)
1 pn Nutmeg
10 In pie pastry
1/2 ts Red sandalwood powder
3 tb Butter
1/4 ts Cinnamon
2 1/2 c Peeled, cored, thinly sliced
Apples
2 1/2 c Peeled, cored, thinly sliced
Pears
1/4 ts Powdered cloves
1/4 ts Mace
1 c Mixed dried fruit: raisins,
Pitted prunes, halved dates
1/2 ts Crushed aniseed
1/8 ts Salt
1/2 c Almond milk (see below)
1 pn Nutmeg
Bake pie pastry at 425F for 10 minutes. Melt butter in a heavy skillet, add apple & pear slices & fry about 5 minutes. Stir in dried fruit. Blend almond milk with sandalwood, then stir into fruit mixture along with remaining ingredients. Pour into pie pastry, & bake at 350F about 35 minutes or until fruit is soft. The sandalwood tinges the fruit a reddish brown without significantly altering the taste. The almond milk is a thickening agent.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip