Apricot Appetizer
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- apricots (duracina primotina)
- pepper
- dried mint
- liquamen (Roman fermented fish sauce)
- honey
- passum (raisin wine)
- wine
- vinegar
- olive oil
- starch (amulum)
Instructions
- Clean and pit early clingstone apricots, soak in cold water, then arrange in a patina.
- Grind pepper and dried mint with liquamen, then add honey, passum, wine and vinegar.
- Pour over the apricots, add a little oil, and simmer over a slow fire.
- When it boils, thicken with starch, sprinkle with pepper and serve.