Ingredients
- 3 small Granny Smith apples, unpeeled, cored and coarsely grated
- 100 g candied mixed peel
- 100 g sultanas
- 100 g raisins
- 100 g soft brown sugar
- ½ cup (125 ml) sweet sherry
- 200 ml verjuice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 100 g candied orange pieces, roughly chopped
- vanilla ice cream, to serve
Verjuice syrup
- 1 cup (250 ml) verjuice
- 1 cup (220 g) soft brown sugar
Fruit mince in verjuice syrup with ice cream
This is one of those recipes that came about simply by chance. It’s a variation of a classic fruit mince and you could substitute your own favourite dried fruits.
This can be used as a filling for mince pies; just make sure you drain off the syrup or the pastry will be soggy.
This recipe makes more than you’ll need, and the leftovers can be kept in a sealed jar in the refrigerator for those moments when you want something sweet after dinner. It’ll last for weeks, but I bet it doesn’t!
Method
Place the apple, mixed peel, sultanas, raisins, sugar, sherry, verjuice, nutmeg, cloves and cinnamon in a heavy-based saucepan over medium heat and bring to a simmer.
Cook for 20–25 minutes or until almost all of the liquid has evaporated. Stir in the candied orange. Set aside for 30–40 minutes or until cooled to room temperature.
For the verjuice syrup, place the verjuice and brown sugar in a saucepan over low heat and bring to a simmer, stirring to dissolve the sugar.
Simmer for 10–15 minutes or until the syrup has thickened and reduced to ½ cup (125 ml). Set aside to cool.
Stir the cooled verjuice syrup through the cooled fruit mince.
Place a generous scoop of ice cream in deep plates or bowls, then spoon over about 2 tablespoons of the fruit mince mixture and serve at once.
This recipe was provided to Foodwise from the book “Maggie’s Verjuice Cookbook” by Maggie Beer and photography by Sharyn Cairns, published by Lantern rrp $39.95.
Submitted byMaggie Beer
