Pickled soft fruit

Marinated yellow raspberries

300 g high-quality olive oil
¼ tonka bean
½ vanilla pod
0.5 g black pepper
2 containers Prestige yellow raspberries

Heat the oil with the tonka bean, vanilla and pepper to 40°C for 45 minutes. Put the raspberries in a jar and cover with the oil. Close the lid and store in a dark, cool place.

Pickled gooseberries

200 g sugar syrup 1/1
100 g aceto balsamico 
1 fresh bay leaf
½ cinnamon stick
8 bruised coriander seeds
2 containers Prestige gooseberries

Bring all the ingredients to the boil except the gooseberries and cool to 40°C. Put the raspberries in a jar and cover with the marinade. Close the lid and store in a dark, cool place.

Sweet and sour blackberries

150 g sugar syrup 1/1
50 g aceto balsamico
10 g lime juice
8 white peppercorns
3 pods of cardamom
a pinch of cumin
2 containers Prestige blackberries

Breng voor de marinade alle ingrediënten, behalve de bramen, aan de kook en koel af naar 40°C.
Doe de bramen in een pot en bedek met de marinade.
Sluit de deksel en bewaar op een donkere koele plek.

Pickled blackcurrant

100 g sugar syrup 1/1/1
50 g honey
100 g lime juice
25 g orange juice
3 g honeybush tea
1 kaffer lime leaf
6 bruised szechuan peppercorns
2 containers Prestige blackcurrant

Bring all the ingredients to the boil except the blackcurrant and cool to 40°C. Put the blackcurrant in a jar and cover with the marinade. Close the lid and store in a dark, cool place.

Cherries in vinaigrette

80 g sugar syrup 1/1
80 g cabernet sauvignon vinegar
25 g lime juice
1 clove
½ cinnamon stick
1 pod of cardamom
200 g high-quality olive oil
40 Prestige cherries

Bring all the ingredients to the boil except the olive oil and cherries and cool to 40°C. Mix the oil with the marinade. Pit and halve the cherries. Put the cherries in a jar and cover with the marinade. Close the lid and store in a dark, cool place.