Recipe - Medieval Italian Stew (Pie In A Pipkin)

10 In pie pastry
One half teaspoon Red sandalwood powder
3 tablespoon Butter
One fourth teaspoon Cinnamon
2 One half cup Peeled, cored, thinly cut or sliced up
Apples
2 One half cup Peeled, cored, thinly cut or sliced up
Pears
One fourth teaspoon Powdered cloves
One fourth teaspoon Mace
1 cup Mixed dried fruit: raisins,
Pitted prunes, halved dates
One half teaspoon Crushed aniseed
1/8 teaspoon Salt
One half cup Almond milk (see below)
1 pn Nutmeg

Bake pie pastry at 425F for 10 minutes. Melt butter in a heavy
skillet, add apple & pear slices & fry about 5 minutes. Stir in dried
fruit. Blend almond milk with sandalwood, then stir into fruit
mixture along with remaining ingredients. Pour into pie pastry, &
bake at 350F about 35 minutes or until fruit is soft. The sandalwood
tinges the fruit a reddish brown without significantly altering the
taste. The almond milk is a thickening agent.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip