Title: Figeye (A Tricolored Fig Confection)
Categories: Fruit Dessert
Yield: 8 Servings
| 30 | | Figs, fresh |
| 2 | c | Beef broth |
| 1/4 | ts | Salt |
| 3/4 | ts | Cinnamon |
| 2 | c | Bread or cracker crumbs |
| 2 | c | Ale |
| 1/2 | ts | Cloves |
| WHITE POWDER |
| 4 | ts | Sugar |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1/2 | ts | Sandalwood powder |
| 1/2 | ts | Saffron |
Simmer figs in broth in a large, heavy saucepan until very soft, about 15
minutes. Remove figs and mash or grind in mortar, and return to broth.
Mix salt and cinnamon with crumbs and stir in ale.
Pour mixture over figs and simmer 10 minutes.
Stir in well mixed white powder.
Separate fig sauce into 3 equal parts. Mix one with sandalwood powder,
the second with saffron, and leave the third alone.
On each platter or trencher, serve equal amounts of each of the three
colors, laid side by side in stripes, or pipe out a design with a pastry
tube.
Source: Fabulous Feasts, by Madeleine Pelner Cosman.