Get the pip

Try these de­li­cious ways to pre­serve and munch on the sea­son’s bounty of ap­ples and pears, sug­gests NZ House & Garden food edi­tor Sally But­ters.

The Dominion Post - Your Weekend (Dominion Post) - - Weekend Kitchen -

PEAR & PRUNE CHUT­NEY Like most chut­neys, this one is very sim­ple to make but best left for at least a week be­fore dip­ping into, to al­low time for the flavours to meld and de­velop.

1.3kg pears, peel, cored and chopped into rough cubes (you need about 1kg flesh) 2 cook­ing ap­ples, peeled, cored and chopped into sim­i­lar-sized cubes 2 medium onions, peeled and thinly sliced 2 cloves gar­lic, peeled and finely sliced 5cm piece fresh gin­ger, peeled and cut into thin ba­tons 1 red chilli, finely sliced (in­clude seeds for ex­tra heat) 450g prunes, roughly chopped 1 tea­spoon salt ½ tea­spoon grated nut­meg 12 whole cloves 2 lemons, juice and finely grated zest 500g brown sugar 600ml ap­ple cider vine­gar

AP­PLE & ROSE­MARY JELLY This is a great condi­ment to serve with meat and cheeses. Us­ing jam-set­ting sugar, which con­tains pectin, en­sures a per­fect set. Pretty up a jar with a fab­ric top­per and baker’s twine for a lovely home­made gift.

6 granny smith ap­ples 4 red ap­ples 1.2 litres wa­ter 4 x 10cm sprigs fresh rose­mary 1kg Chelsea jam set­ting sugar

Coarsely chop whole, un­peeled ap­ples and place in a large saucepan with wa­ter and rose­mary. Bring to the boil, cover and sim­mer 30-40 min­utes un­til pulpy. Al­low to cool 10 min­utes then trans­fer mix­ture to a jelly bag, or a sieve lined with clean muslin or a new dish cloth, and sus­pend over a large bowl to col­lect the juices. Al­low to drain for at least 2 hours or overnight. Do not squeeze the pulp to try to ex­tract more liq­uid, as this will make the jelly cloudy. Mea­sure the liq­uid (there should be about 4 cups) into a clean saucepan and add the sugar. Heat gen­tly and stir un­til sugar has dis­solved. In­crease heat and boil rapidly 4 min­utes. Skim foam off sur­face, pour into warm ster­ilised jars and seal. Leave to set – at least 4 hours. Makes 5-6 small jars Place all in­gre­di­ents in a pre­serv­ing pan or large pot and stir over medium heat un­til sugar dis­solves. Bring to the boil, stir­ring oc­ca­sion­ally, then re­duce heat to a sim­mer and cook chut­ney, stir­ring oc­ca­sion­ally, un­til it is thick (this can take 1-1½ hours). Re­move pan from heat and spoon chut­ney into hot, ster­ilised jars and seal. Chut­ney will keep for a year in a cool, dark cup­board. Makes about 8 cups

OVEN-DRIED AP­PLE RINGS WITH SLOW-BAKED CO­CONUT SUGAR & CIN­NA­MON WAL­NUTS Serve these de­light­ful, crunchy nib­bles as part of a cheese plat­ter with the Pear & Prune Chut­ney (recipe left). The ap­ple rings and spiced wal­nuts need sev­eral hours in the oven but both can be cooked at the same time.

For the ap­ple rings:

1 large lemon, juiced 2 tea­spoons salt 3 ap­ples (cook­ing or sweet)

For the nuts:

1 egg white 1 ta­ble­spoon wa­ter 200g large wal­nut pieces 1/ cup co­conut sugar

3 ½ tea­spoon salt 1 tea­spoon ground cin­na­mon

Heat oven to 50C fan bake. Fill a bowl with a litre of cold wa­ter and mix in the lemon juice and salt. Core the ap­ples (but don’t peel them) and slice into thin rings. Place the rings im­me­di­ately into the wa­ter to pre­vent brown­ing. Shake any ex­cess wa­ter from rings and ei­ther thread onto long sa­tay sticks and lay these across an oven pan to keep the rings up­right and apart, or sim­ply spread the rings over a cake rack sit­ting in an oven pan – the air must be able to cir­cu­late freely. Place rings in oven to dry for about 4 hours – they are ready when their tex­ture re­sem­bles soft leather. Mean­while, pre­pare nuts. Whisk egg white and wa­ter to­gether un­til foamy. Add nuts and stir un­til well coated. Pour nuts into a sieve and al­low to drain for sev­eral min­utes. Com­bine co­conut sugar, salt and cin­na­mon in a plas­tic bag. Add nuts and shake to coat. Spread nuts in a sin­gle layer in a lined oven pan, sep­a­rat­ing them if pos­si­ble. Place in the oven with the ap­ples and bake un­til well dried and crisp, stir­ring once or twice – this will take about 3 hours. Ap­ples and nuts will keep for sev­eral weeks stored sep­a­rately in air­tight con­tain­ers in a cool spot. Serves 6

Lemon­grass, kaf­fir lime and grape­fruit zest com­bine to cre­ate an other-worldly pale ale with just the right zing.

• Yeastie Boys Pot Ket­tle Black:

A Black Mac it is not… but this hoppy porter ticks all the boxes for this time of year when the weather can flut­ter be­tween the last lan­guid days of sum­mer and nights pulling in. Dark, com­fort­ing roast malt with a lick of hops.

that Sum­mer Ale was the sign­post to a dif­fer­ent beer fu­ture, the Road to Da­m­as­cus mo­ment for me came with Emer­son’s Pil­sner – and it’s also a hat-tip to our days flat­ting to­gether in Dunedin in the 1980s.

• Emer­son’s Pil­sner: If • Epic Stone Ham­mer:

Tim plays gui­tar in a pub rock band called the Stone Frogs so it was ei­ther go­ing to be Epic Stone Ham­mer IPA or Mus­sel Inn Freck­led Frog Fei­joa Cider – or per­haps the two com­bined in a snakebite? Nah, take the Stone Ham­mer, a juicy fruit IPA.

• Har­ring­ton’s Big John Spe­cial Re­serve:

I still re­mem­ber the day Tim told me about a new brew­ery in Christchurch. We’d fill rig­gers down at the brew­ery and en­joy the chal­lenge of a Big John.

For a few years we lived at the Wi­gram air base and as a re­sult I’ve al­ways been drawn to their air­plane-themed beers. The Dunkel, which tastes a bit like a Cho­co­late Di­ges­tive bis­cuit is per­fect au­tumn fare. Happy Birth­day bro!

• Wi­gram Czar Munch­ner Dunkel:

Ber­nadette Hogg, Recipes & food styling: Jo Wil­cox Styling: Clau­dia Kozub Pho­to­graphs: Aaron Mclean, Manja Wachsmuth

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