Fruity Treats Recipe
Ingredients
| Spicy apple chutney | ||
| Vegetable oil | 2 Tablespoon | |
| Fresh red chilies, seeded and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| Grated ginger | 1 Teaspoon | |
| 2 tablespoons yellow mustard seeds | ||
| Black peppercorns | 15 To taste | |
| Ground cumin | 2 Teaspoon | |
| Mixed spice | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 8 large cooking apples, cored, peeled and sliced | ||
| 1/2 cup/125 g/4 oz sugar | ||
| 2/3 cup/170 ml/5 1/2 fl oz white vinegar | ||
| Cinnamon pears in brandy | ||
| 8 small pears, peeled, halved and cored, stems left intact | ||
| 1/4 cup/60 ml/2 fl oz lemon juice | ||
| 1 cup/250 g/8 oz sugar | ||
| 1 1/2 cups/375 ml/12 fl oz water | ||
| 1 cinnamon stick, broken into pieces | ||
| Lime rind | 2 Teaspoon, finely grated | |
| 3 cups/750 ml/1 1/4 pt brandy | ||
Directions
1. To make chutney, heat oil in a saucepan over a medium heat, add chilies, garlic and ginger and cook, stirring, for 2-3 minutes. Stir in spices and cook for 3-4 minutes.
2. Add apples, sugar and vinegar to pan, bring to simmering and simmer, uncovered, for 1 hour or until mixture is thick. Pour chutney into hot sterilized jars. Seal when cold.
3. To make pears, place them in a bowl, add lemon juice and just enough water to cover. Place sugar and measured water in a heavy-based saucepan and cook over a low heat, stirring, until sugar dissolves. Bring to the boil, without stirring.
4. Drain pears. Add pears, cinnamon stick and lime rind to sugar syrup and cook over a low heat until pears are just tender. Using a slotted spoon, remove pears from sugar syrup and pack into hot sterilized jars. Carefully stir brandy into sugar syrup, then pour over pears to completely cover. Seal and store in a cool dark place.
2. Add apples, sugar and vinegar to pan, bring to simmering and simmer, uncovered, for 1 hour or until mixture is thick. Pour chutney into hot sterilized jars. Seal when cold.
3. To make pears, place them in a bowl, add lemon juice and just enough water to cover. Place sugar and measured water in a heavy-based saucepan and cook over a low heat, stirring, until sugar dissolves. Bring to the boil, without stirring.
4. Drain pears. Add pears, cinnamon stick and lime rind to sugar syrup and cook over a low heat until pears are just tender. Using a slotted spoon, remove pears from sugar syrup and pack into hot sterilized jars. Carefully stir brandy into sugar syrup, then pour over pears to completely cover. Seal and store in a cool dark place.
Chef
