Pig­face & black­berry coulis

Gardening Australia - - KITCHEN GARDEN -

250g pig­face pulp

250g black­ber­ries juice 1 lemon

150g su­gar, to taste, depend­ing

on sweet­ness of berries 1 ta­ble­spoon brandy (op­tional)

1. Us­ing this method, it keeps for at least two months in the fridge Place the pre­pared fruit in a saucepan, and mash with a potato masher un­til it’s bro­ken up, but still lumpy. Add lemon juice and su­gar, and slowly heat to a slow boil, stir­ring con­stantly.

Us­ing this method, it keeps for only a few days in the fridge Blend all the in­gre­di­ents us­ing a stick blender. To re­move the black­berry pips, press the mix­ture through a coarse sieve.

2. Pour coulis over any bland dessert. It’s great with ice-cream, sour cream or pies, and bril­liant with ap­ple.

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