Honorable Lady Oksana Goncharova

Original Recipe comes from “Forme of Cury” #196, (1390) (By the master cooks of King Richard 11 (English)

Comadore. Take fyges and raisouns. Pyke hem and waisshe hem clene, skalde hem in wyne; grynde hem right smale. Cast sugur in the self wyne and founde it togyder. Drawe it vp thurgh a straynour, & alye vp the fruyt therwith. Take gode peerys and apples; pare hem and take the best. Grynde hem smale and cast therto. Set a pot on the fuyre with oyle & cast alle thise thynges therinne, and stere it warliche and kepe it wel fro brennyng; & whan it is fyned, cast therto powdours of ginger, of canel, of galyngale, hool clowes, flour of canel, & macys hoole. Cast therto pynes, a litel fryed in oile & salt. And whan it is ynowz fyned, take it vp anon and do it in a vessel, & lat it kele. And whan it is colde, kerue out with a knyf smale pecys of the gretnesse & of the length of a litel fyngur, & close it fast in gode past, & frye hem in oile & serue forth.

Redaction by the Honorable Lady Oksana Goncharova

Comadore. Take figs and raisins. Pick them and wash them clean, scald them in wine; grind them right small. Cast sugar in the same wine and mix it together. Draw it up through a strainer, & mix up the fruit therewith. Take good pears and apples; pare them and take the best. Grind them small and cast thereto. Set a pot on the fire with oil & cast all these things therein, and stir it carefully and keep it well from burning; & when it is fried, cast thereto powders of ginger, of canel, of galingale, whole cloves, flour of canel, & maces whole. Cast thereto pine nuts, a little fried in oil & salt. And when it is enough fried, take it up at once and do it in a vessel, & let it cool. And when it is cool, carve out with a knife small peices of the greatness & of the length of a little finger, & close it fast in good paste & fry them in oil & serve forth.

Recipe by the Honorable Lady Oksana Goncharova

• 1 cup Figs quartered
• 1/2 cup Raisins
• 1 cup White wine
• 2 Tbs. Sugar
• 1 cup pear cut small
• 1 cup apples cut small
• 1/2 tsp. Ground Ginger
• 1 Tsp. Cinnamon
• 1/4 tsp. Ground Cloves
• 1/4 tsp. ground Mace
• 1/4 to 1/2 tsp. Galingale (Optional)
• 1/4 to 1/2 tsp. Canel (Optional)
• 1 cup pine nut
• 1/2 tsp salt (Optional)
• Olive oil for frying
• Dough for about 50 wonton sized squares. (I used 50 prepared 4×4 wontons)
• Sugar for topping after frying in oil

Quarter figs and put in sauce pot with the raisins, sugar and white wine. Boil the figs and raisins for about 5 minutes. Put this all in a food processor and grind small.

Clean and cut up pears and apples. Mix with the ground figs and raisins. Add the spices (Ginger, cinnamon, cloves, mace, galingale, and canel) (Galingale is similar to ginger and canel is similar in cinnamon, both can be omitted, if you don’t have these.) Cook in a sauce pot until the fruit is tender over low heat and stirring frequently to not let the mixture burn. Grind all this in food processor to make a coarse paste. Fry pine nuts in a little oil and salt and add to the paste. Fry the paste mixture in a little olive oil for a few minutes. Take this up and let it cool.

Using a teaspoon of the fruit mixture per wonton, place the mixture in center of wonton and wet all the edges with a wet finger tip. Roll the wonton and crimp the ends so they look like fingers. In large fry pan with about an inch of hot oil, (Or use deep fryer), carefully place wontons in a single layer, not touching. Cook until they are slightly browned. Take them up and place on a paper towel and dab the oil off and immediately sprinkle more sugar on top. Serve warm or chilled.