Berry cherry plum pie filling
Photo by Tamara West
|500 g||Plums, pitted and roughly chopped|
|500 g||Pitted cherries|
|250 g||Pineapples, blitzed until smooth|
|200 g||Dates, chopped|
|100 g||Pecans, crushed, or use walnuts|
|1 knob||Fresh ginger, large, freshly grated|
|0.3 cup||Honey, or brown sugar|
|½ tsp||Flaky sea salt|
|1||Orange, juice and zest|
|1||Lemon, zest and juice|
|1 piece||Cinnamon, large|
|1 tsp||Grated nutmeg|
|½ tsp||Ground cardamom|
- Into a large saucepan add roughly chopped plums, cherries, blueberries, pineapple, dates, pecans or walnuts, and grated ginger.
- Place over a medium heat and add honey (or brown sugar), flaky sea salt, the zest and juice of an orange and lemon, cinnamon, bay leaves, nutmeg and cardamom powder. Simmer over a low heat until reduced and jammy, approximately 30-40 minutes.
- Store in the fridge or seal into a large preserving jar. Use sweet pastry to turn into a pie or galette, or serve on top of pavlova, icecream, or yoghurt.
More of Warren's pack-up-and-go long weekend recipes: