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