Ingredients Jump to Instructions ↓

  1. 500 g (1 lb 2 oz) cooking apples, such as Bramley's, peeled, cored and chopped

  2. 250 g (8 1/2 oz) ready-to-eat dried apricots

  3. 250 g (8 1/2 oz) ready-to-eat dried soft figs

  4. 360 ml (12 fl oz) apple juice

  5. 1/2 tsp ground mixed spice

  6. 1 1/2 tsp lemon juice, or to taste

Instructions Jump to Ingredients ↑

  1. Place the apples, pears, peaches, apple juice, ground mixed spice and 120 ml (4 fl oz) water into a heavy-based saucepan. Set the pan over a high heat and bring the fruit mixture to the boil, stirring occasionally.

  2. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the mixture is reduced to a pulp and no liquid is visible on the surface. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

  3. Remove the pan from the heat and allow the mixture to cool slightly. Then taste and stir in the lemon juice if the mixture is too sweet.

  4. Transfer the fruit mixture to a food processor or blender and process to a thick purée.

  5. Leave to cool completely before serving. The spread can be kept, covered, in the fridge for up to 2 weeks.


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