close
Advertisement
Shop Now
Magazine
 

Orchard spread

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.

Orchard spread

Ingredients

  • 500 g apples, peeled, cored and chopped
  • 1⅓ cups (250 g) dried pears
  • 1¾ cups (245 g) dried peaches
  • 350 ml apple juice
  • ½ teaspoon mixed spice
  • 1½ teaspoons lemon juice, or to taste (optional)

Preparation

  1. Place the apples, pears, peaches, apple juice, mixed spice and ½ cup (125 ml) water into a heavy–based saucepan.
  2. Set the pan over a high heat and bring the fruit mixture to the boil, stirring occasionally with a wooden spoon.
  3. 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.
  4. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
  5. Remove the pan from the heat and allow the mixture to cool slightly.
  6. Then taste and stir in the lemon juice if the mixture is too sweet.
  7. Transfer the fruit mixture to a food processor or blender and process to a thick purée.
  8. Leave to cool completely before serving.
  9. The spread can be kept, covered, in the fridge for up to 2 weeks.

MAKES 1 KG
Preparation: 10 minutes, plus cooling
Cooking: about 30 minutes



Source:

Fresh fruit and desserts

Click here for more cookbooks...

More Recipes

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Advertisement