Orchard spread
Recipe By:
Azmina Govindji
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serves:
22
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yield:
1 kg
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ready in:
55 mins
(15 mins
Prep
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40 mins
Cook)
Use this rich, slightly tart, lightly spiced purée of fresh and dried fruit to replace butter on warm morning toast or muffins. The recipe makes far more than 4 people can enjoy at one breakfast, but the spread keeps well in the fridge. Also try it with grated Cheddar cheese in a sandwich, or instead of pickle or chutney in a ploughman's lunch.
ingredients
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500 g (1 lb 2 oz) cooking apples, such as Bramley's, peeled, cored and chopped
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250 g (8½ oz) ready-to-eat dried apricots
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250 g (8½ oz) ready-to-eat dried soft figs
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360 ml (12 fl oz) apple juice
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½ tsp ground mixed spice
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1½ tsp lemon juice, or to taste (optional)
preparation method
- Place the apples, pears, peaches, apple juice, ground mixed spice and 120 ml (4 fl oz) water into a heavy-based saucepan. Set the pan over a high heat and bring the fruit mixture to the boil, stirring occasionally.
- Reduce the heat to low and simmer, uncovered, for 30 minutes or until the mixture is reduced to a pulp and no liquid is visible on the surface. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
- Remove the pan from the heat and allow the mixture to cool slightly. Then taste and stir in the lemon juice if the mixture is too sweet.
- Transfer the fruit mixture to a food processor or blender and process to a thick purée.
- Leave to cool completely before serving. The spread can be kept, covered, in the fridge for up to 2 weeks.