- Serves: 8-12
- Prep Time: 5 minutes plus 3 days maturation
- Effort: easy
- 2 tbsp black peppercorns
- 12 dried figs
- 12 dried apricots
- 12 fresh bay leaves
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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