Rysshews of Fruyt*

Photo by Gundormr

Categories:	English   14th Century   Fritter
Original Source:	Forme of Cury
Secondary Source:	Constance B. Hieatt and Sharon Butler. Curye on Inglish via http://www.godecookery.com/mtrans/mtrans13.htm
Cook:	Zohane Faber
Meeting Date:	2011-12-11

190. Rysshews of fruyt. Take fyges and raisouns; pyke hem and waisshe hem in wyne. Grynde hem wiþ apples and peeres ypared and ypiked clene. Do þerto gode powdours and hole spices; make balles þerof, frye in oile, and serue hem forth.

Steps

1. Soak dates and raisins in wine for a couple of hours, then pour wine off.
2. Peel and slice apples and pears. Mix all fruit into food processor and blend into a paste. If it is too wet to form balls, squeeze excess fluid out in a cloth. Add spices.
3. Heat a pan of oil quite hot, about 1 - 1-1/2" deep. Make balls 3/4" and fry until dark brown on the outside.

Note

Initial paste was much too wet. More of the dried fruit or perhaps drier apples & pears might help.
Used dates instead of figs because I had them on hand.
There was some discussion of pan-frying instead, pressing into patties, although one would have to be quite gentle.