Strawberry Peach and Chilli Dessert

1 x 820 g tin of peach slices

1 x 250 g punnet of strawberries, washed, leaves removed & halved

1 x 115 g tin of granadilla pulp

2 tbsp fresh basil leaves, finely chopped

2 tbsp fresh mint leaves, finely chopped

1 red chilli, seeded & finely diced (a must)

 

Pour the peach syrup into a heavy pan and, over high heat, boil for a few minutes until slightly reduced.

Remove from the heat and stir in the basil, mint, chilli and granadilla pulp

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Combine the peach slices & strawberry halves in a glass bowl (or individual glasses) and pour the hot syrup over the fruit, gently stirring to coat.

Chill in the fridge for a few hours.  Serve with cream, ice cream or yoghurt.

Recipe: blogs.food24.com/blondecook - Photo:  Alma Pretorius

 

Chilli Paste

500 gm chillies – fresh green/red chillies (just cut off the stem – leave everything else intact)
10 pieces garlic cloves – peeled /crushed garlic
1/2 cup sugar
1 tbs sea salt
1/4 cup white vinegar
sunflower oil

Place the chillies, garlic, sugar & salt into a food processor and pulse until pureed, adding sufficient vinegar to loosen
Place into a jar and cover with oil
Place lid onto jar and refrigerate.

(www.answers.yahoo.com)

 

Dried prune chilli sauce

 

Makes 250 ml

 

84 g dried, pitted, prunes

8 (or less) Birds’ eye chilies, chopped

2 teaspoons crushed garlic

2 teaspoons cumin powder

2 teaspoons coriander powder

1 heaped teaspoon prepared grain mustard

1 teaspoon black pepper

2 teaspoons paprika

1 teaspoon ginger

2 tablespoons white sugar

1 teaspoon allspice

1/4 cup water

1/2 cup vinegar

3/4 cup vegetable oil

 

Blitz everything together till smooth – pour into sterilized jar.  Keep in fridge.

Recipe and photo:  Alma Pretorius