Page 6 - Bayswater Gardens Newsletter Autumn 2018_FINAL
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6 BAYSWATER 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, Group Executive Chef
tasty recipe for Spiced Stewed Fruit.
This can be enjoyed warm or cold, Ingredients:
with ice cream, yoghurt, with a 3. Ensure you add all the fruit
sprinkle of nuts or simply by itself. 1 x 400g Sliced Peaches with juice juice from tinned fruit.
Enjoy for breakfast, lunch or dinner. 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
Gardens and it is always on the menu 1 Cup orange juice, fresh is baking tray.
because it is so popular! preferred 7. Cover with foil or a lid and
100g Sultanas bake in the oven at 160°C for
We hope you enjoy our Autumn 100g Dry Figs, Sliced
menu, it is a pleasure to create this 2 x star anise approx. 1 hour 30 minutes.
for you.
1 x Cinnamon stick 8. When nice and soft,
1 Tbspn Vanilla Essence remove from the oven.
Method: 9. Let stand at room
temperature for 30 minutes,
1 Pre-heat your oven to 160°C. before refrigerating or
serving.
2. Combine all the ingredients
together in a large pot. 10. Store in a jar in the
refrigerator for up to 10 days.
