Peppered fruit

Fruit and fire are combined in these moist nuggets for a tongue-tingling sensation that will really get your guests talking
By Jenni Muir
Peppered fruit
  • Rating:
  • Serves: 8-12
  • Prep Time: 5 minutes plus 3 days maturation
  • Effort: easy

Ingredients

main

  • 2 tbsp black peppercorns
  • 12 dried figs
  • 12 dried apricots
  • 12 fresh bay leaves

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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