1 c. figs
1 c. raisins
1 t. forte powder
2 c. red table wine
rice flour

Process raisins, figs and forte powder, adding some of the wine as necessary. Bring chopped fruit and wine to a simmer in a saucepan and cook for 5 minutes. Adjust spices as desired. Add rice flour and/or water as necessary to produce a satisfactory sauce consistency. Cook for 5 minutes more and serve with roast pork or beef.

PYNONAD Forme of Cury - XX.IIII.II (Pegge 43)
Take mylke of almond drawyn with swete broth; do thereto pynes, a grete dele. Then take wardons, quinces and costardys, sodyn & groundyn and drawyn thorow a streynour with wyne & good pouders; do togedyr. Boyle hit; serve it forth.

1 cup water or clear light broth
1/2 c. ground blanched almonds
1 c. toasted pine nuts
2 firm pears
2 quinces
2 cooking apples
white table wine as needed
1-2 t. powder douce

Make almond milk of the water or broth and ground almonds. Peel, core and chunk the fruit and cook in a bit of the wine until it is soft but not mushy. Mash with a potato masher to break down as fine as you like. Add in the almond milk, spice and pine nuts. Bring to a simmer and cook for 3-5 minutes. Adjust spices; add wine as necessary to produce a satisfactory sauce or chutney. Serve with roast pork or chicken.
NOTE: In the event that quinces are not available: use 1 extra pear and 1 extra apple, using only Granny Smith or some other very tart cooking variety. Add 1T lemon juice to boost the tartness, and some quince jelly if you can get it.

Another note: Both recipes tell you to mash ingredients through a strainer to make a smooth pureed sauce. Having tried it both ways, I prefer it chunky style like chutney. I suppose it's up to the chef to decide.

I like the Rape' so well that I serve it in modern circumstanses in addition to medieval feasting.