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Jenni Muir
Jenni Muir
Fruit and fire are combined in these moist nuggets for a tongue-tingling sensation that will really get your guests talking
 

Peppered fruit

Peppered Fruit

Method
 
1. Crush the peppercorns until the texture is rough but fine.

2. Roll each piece of dried fruit in the crushed pepper so that the pepper sticks in a very light layer to the outside of the fruit.

3. Layer the peppered fruit in a sterilized jar with the bay leaves. Seal and store in a dark place for at least three days before eating as a pre-dinner nibble. Use within 1 month.

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easy
 
Serves: 8-12
Prep: 5 min, plus 3 days maturation
 
 

Ingredients

 2 tbsp Black peppercorns
12 dried figs
12 Dried apricots
12 fresh bay leaves
 

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