Chefs, Gift Idea, Savoury, Show Off Cooking, trade
May 7, 2015
4 hrs 10 mins
650g French purple glacé cherries
340g Bramley apples (peeled, cored and chopped)
500g red onions (peeled and thinly sliced)
2 star anise
8 cardamon pods } wrap these three ingredients in a piece of muslin
1 cinnamon stick
340ml red wine vinegar
270ml apple and cherry juice (Copella)
100g light brown sugar
15g sea salt
200g port (special reserve)
50g walnuts – coarsely chopped
125g flour – self raising
2g coarsely ground black pepper
5g fine sea salt
75g butter – unsalted
50g French purple glacé cherries – whizzed with some of the oats
Bring all to a simmer, except the port.
Simmer gently for about 2.5 hours adding the port after 1.5 hours – stir oftenOR
Pressure cook all together (except port) on low pressure for 10 minutes
Allow pressure to drop naturally then add port
Bring back to pressure for another 5 minutes, allow pressure to drop naturally.
Check the consistency and cook a little more if necessary to thicken.
Mix all together
Roll out between 2 sheets silicon paper, 3 mm thick
Cut to size
Bake @ 180°C 5-10 minutes
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