1 kg Firm ripe apricots or
-nectarines
200 ml White wine
250 ml Passum
1 Peppermint tea bag (portion
-for one cup)
Pepper
Liquamen or salt
Cornstarch
Vinegar
Honey
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
Date: Thu, 22 Jul 93 11:12:07 +0200
See “Ancient Roman Ingredients” for info on ingredients. Wash, cut and
stone apricots. Put them with a little cold water in a pan. Ground pepper
and dried mint (that’s where the tea bag comes handy…), add Liquamen,
honey, Passum, wine and vinegar. Pour into the pan with a little oil. Cook
approximately 20 minutes on small to moderate heat. After it boiled add a
bit of cornstarch to thicken the sauce, sprinkle with pepper and serve.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings