Pickled soft fruit
Ingrediënten
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
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
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
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
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
Bereiding
Marinated 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
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
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
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
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.
