Baronial 12th Night - Fig, Walnut and Candied Ginger Fruit Paste
Fig, Walnut and Candied Ginger (a rift of Rapeye--I claim cooks perogative)
I took several liberties with this recipe in order to accommodate allergies. First, the fruit was not cooked in wine, secondly I did not use pine nuts, apples were substituted for currants in order to get pectin and make the paste set up, and lastly, I added candied ginger in place of the other spices. It is in fact almost a completely different recipe then the original, but the method is the same.
4 granny smith apples, peeled, cored and sliced
1 tbsp. lemon juice
3 cups sugar
1 1/2-2 cups finely chopped dried figs
2-3 tbsp. candied ginger sliced into small slivers
1 cup toasted walnuts
1. Place cored apples and figs into a pot and add water. Bring to a boil and cook until the fruit is very tender and starting to fall apart.