Page 6 - William Cape Gardens Newsletter - Autumn 2018
P. 6
6 WILLIAM CAPE NEWS, AUTUMN 2018
What’s Cooking
Spiced Stewed Fruit
With the Autumn season fast What’s Cooking
approaching, and the temperature
dropping, what better time to try this with Ashley, Executive Chef
tasty recipe for Spiced Stewed Fruit.
Ingredients: 3. Ensure you add all the fruit
This can be enjoyed warm or cold, juice from tinned fruit.
with ice cream, yoghurt, with a 1 x 400g Sliced Peaches with
sprinkle of nuts or simply by itself. juice 4. Stir thoroughly.
Enjoy for breakfast, lunch or dinner. 1 x 400g tin Sliced Pears with
juice 5. Place on a stove and slowly
This is also great for the Easter 1 x 400g tin Sliced Apricots with bring to a simmer.
holidays, and can be enjoyed by all. juice 6. After about 5-10 minutes,
Elvis our Executive Chef at Bella Vista 4 x Sliced/Diced Apple (Granny transfer the fruit into a baking
Gardens created this recipe while Smith is nice) tray.
working with me at Lansdowne 100g Dry Apricots, Chopped
Gardens and it is always on the menu 100g Pitted Dates 7. Cover with foil or a lid and
because it is so popular! 1 Cup orange juice, fresh is bake in the oven at 160°C for
preferred approx. 1 hour 30 minutes.
We hope you enjoy our Autumn 100g Sultanas
menu, it is a pleasure to create this 100g Dry Figs, Sliced 8. When nice and soft, remove
for you. 2 x star anise from the oven.
1 x Cinnamon stick
9. Let stand at room
1 Tbspn Vanilla Essence temperature for 30 minutes,
before refrigerating or serving.
Method:
10. Store in a jar in the
1 Pre-heat your oven to 160°C. refrigerator for up to 10 days.
2. Combine all the ingredients
together in a large pot.
