NZ Life & Leisure - - Ruth Pretty -

50g dried apri­cots, finely chopped

30g crys­tal­lized ginger, finely chopped

50g raisins, roughly chopped

75ml brandy, warmed

50g pistachio nuts, toasted and chopped

560g (25) fresh dates

50g dark choco­late, melted

Put apri­cots, ginger and raisins in a bowl. Pour over the brandy and set aside to mac­er­ate for at least 20 min­utes. Add the pis­ta­chios and stir to com­bine.

Cut dates along one side and re­move the stones. Fill each date with a tea­spoon of the brandied fruit mix­ture mak­ing sure it is lightly ooz­ing out of the date. Driz­zle the choco­late in a di­ag­o­nal pat­tern over the top of the dates. Re­frig­er­ate un­til re­quired, then serve at room tem­per­a­ture. Makes 25

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