Baronial 12th Night - Fig, Walnut and Candied Ginger Fruit Paste

Fig, Walnut and Candied Ginger (a rift of Rapeye--I claim cooks perogative)

Updated 6/15/2022 to include two steps I forgot!

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.

Ingredients  (Serves 24)

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

OPT: Cinnamon Stick

Directions

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. 

2.  Place your fruit into a food processor and process until it forms a very smooth puree. Do not strain your fruit. 

3. Return fruit puree to the pan and add lemon juice, optional cinnamon and sugar and heat on low until the sugar has melted. 

4. Once sugar has melted into the fruit puree, increase heat to medium, and stir constantly until mixture becomes extremely fragrant, darker and thickens enough that a spoon pulled through the fruit leaves a furrow behind. 

5.  Remove from heat and add candied ginger and toasted walnuts. Stir until thoroughly mixed. 

6. Pour your paste into a lightly oiled mold, or onto a lightly oiled parchment lined cookie sheet and leave in a warm oven overnight. Alternatively, you could pour your paste into a cupcake or muffin pan. 

7. Unmold before serving. 

 

Fig. Walnut and Candied Ginger Fruit Paste in the pan 

Baronial 12th Night - To make Marmalade of Damsins or Prunes, The treasurie of commodius conceits (1573)

To make Marmalade of Damsins or Prunes, The treasurie of commodius conceits (1573) - TAke Damsins, which ar ripe, boyle them on the Fyre with a lyttle fayre water tyll they bee softe, then draw them through a course Boulter as ye make a tart set it on the Fyre agayne seeth iton height with sufficient sugar, as you do your Quinces, dash it with sweete water. &c. and box it. If you wil make it of Prunes, euen likewise doo put some Apples also to it, as you dyd to your Quinces.

This wise you may make Marmylade of Wardens, Peares, apples, & Medlars, Seruits or Checkers, strawberys euery one by him selfe, or els mixt it together, as you thik good. Partridge, John., The treasurie of commodius conceits (1573)

Plum Paste

2 pounds plums, quartered with core removed
2 cups water
2 pounds sugar

Place stoned and quartered unpeeled plums into a pot, and bring to a boil. Simmer until the plums are very tender and starting to break apart. Put your plums into a blender and blend until they create a smooth paste. Strain your plum paste into your pot and add your sugar. Cook stirring constantly until the mixture has thickened, darkened and a spoon passed through the center of the paste leaves a trail behind it. Pour your paste into a lightly oiled mold, or onto a lightly oiled cookie sheet and allow to dry. Alternatively, you can pour your paste into a jar, and can it. Cooking times vary on your fruit. I found that the plum paste was ready in about 35-40 minutes.

Plum Paste drying in the pan 

Baronial 12th Night - To Make Candied Orange Peel, Le Menagier de Paris, 1393 and To candy any roote, fruite or flower - English Housewife, 1615

To Make Candied Orange Peel, Le Menagier de Paris, 1393

To Make Candied Orange Peel, divide the peel of one orange into five quarters and scrape with a knife to remove the white part inside, then put them to soak in good sweet water for nine days, and change the water every day; then cook them in good water just till boiling, and when this happens, spread them on a cloth and let them get thoroughly dry, then put them in a pot with enough honey to cover them, and boil on a low fire and skim, and when you believe the honey is cooked, (to test if it is cooked, have some water in a bowl, and let drip into this one drop of the honey, and if it spreads, it is not cooked; and if the drop of honey holds together in the water without spreading out, it is cooked;) and then you must remove your orange peel, and make one layer with it, and sprinkle with ginger powder, then another layer, and sprinkle etc., and so on; and leave it a month or more, then eat.

Candied Orange Peel (easy method)

Orange peel
2 c. sugar
1 c. water
Additional sugar for dredging peels

To begin, cut your peel into quarter inch strips. Put into a pot and bring to a boil about 15 minutes. Drain, rinse and repeat. At this point you can choose to drain, rinse and repeat the boiling process a third time or, move forward with candying. Since I like a touch of bitter with my candied peels I only do this twice.

Allow peels to drain while you make your syrup. Mix together sugar and water and cook over low heat until the sugar has dissolved. Increase your heat until the syrup comes to a boil. Add your peels, lower to simmer and cook until the peels become translucent (between 30 and 45 minutes).

Place your additional sugar into a ziploc bag, using a fork or slotted spoon remove the peels a few at a time, drain the syrup from them and place them into the ziploc bag (sounds more complicated than it is). Put the drained peels into the sugar, shake until well coated then place the sugared peels onto a wire rack to dry. Drying can take 1-2 days. Store peels in an airtight container. If you wish to recreate the flavor of the peels, substitute honey for sugar, and add ginger to the sugar you coat your peels with.

To candy any roote, fruite or flower - English Housewife, 1615

Dissolue Sugar, or sugar candy in Rose-water, boile it to an height, put in your rootes, fruits or flowers, the sirrop being cold, then rest a little, after take them out and boyle the sirrop againe, then put in more roots, &c. then boile the sirrop the third time to an hardnesse, put∣ting in more sugar but not Rose-water, put in the roots, &c. the sirrop being cold and let them stand till they candie.

Candied Fruit (quince, plums and pears)

I chose to make the candied fruit from quince, pears and plums for this event. The process is simple, and does not require days on end. Simply peel, core and slice your fruit into slices and add them to your syrup using the same portions as you would use for the candied orange peels, and cook till fruit is transparent. Cooking times and drying times will vary.

Baronial 12th Night - Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621

Coriander Flavored Marzipan -A Daily Exercise for Ladies and Gentlewomen, 1621

To Make Callishones - Take halfe a pound of Marchpane paste, a thimble-full of coriander seeds beaten to a powder, with a graine of Muske, beat all to a perfect paste, print it and drie it.

Recipe

10 ounces almond paste

1 1/2 tsp. ground coriander

up to 1/2 cup confectioner sugar

1 tsp. rosewater

This works best if the almond paste is cold, so I put mine in the refrigerator overnight. I grated it into a bowl and added 1/2 tsp. ground coriander to the grated paste. I then added the remainder of the coriander to the sugar, and put a small handful of it onto a piece of wax paper. I took 1/3 of my almond paste and pressed it on both sides into the sugar/coriander mixture. I rolled it out to approximately 1/4" thick and cut it out with cookie cutters. I got about 80 pieces of candy from this.

To finish, I mixed gold luster dust with ground coriander and painted the edges of the callishones with rosewater before running the edges through the coriander/luster dust mix, before setting it out to dry.

To make the almond paste I used a mix of equal parts almond flour to confectioner sugar and then add 1-2 tsp. almond extract, a tsp. of orange flower or rose-water plus an egg white. I know, I should be worried about salmonella, but these were super fresh eggs purchased at the market that morning.