We are now well into January and the holidays feel like a distant memory. Most of us are getting back to work, and to our usual routines. So this week, we’ve decided to make something sweet, to brighten up our days. This recipe is also vegan and sugar-free, and it is our way of saying that such food that may fall further away than what we’re used to eating can be good for our bodies, filling, fulfilling and delicious!
This is an unusual recipe, as it uses succulent dried fruit and Metaxa, the unique Greek amber spirit to create a luscious jam. The original recipe is by the Greek pastry chef Stelios Parliaros, but we’ve adapted it using two types of fruit and our apple oil to finish!
It is perfect on toast with some mature cheddar on top, great in your porridge, but also makes for a wonderful addition to your cheese platters. It is a great glaze for roast pork, or topping for your baked sweet potatoes or squash.
Makes 1 large jar
200g dried apricots
200g dried cherries
120ml Metaxa 12*
40 ml water, plus 100ml water, divided
3 tbsp apple oil
Cut the dried apricots in quarters. Place them in a medium-sized bowl, along with the cherries, metaxa and 40ml of water. Leave overnight to soak.
The following day, place them in a medium-sized pot and over low heat. Add the 100ml of water and simmer, stirring occasionally for around 15-30min, or until the jam is set. You can check by placing a tablespoon of the jam on a place, let it cool down a bit, then run your finger though it. The line created by your finger should stay clear and the jam should not run back to fill the gap.
Remove from the heat, let it cool down and add the apple oil. Place in a large jar and keep in the fridge.
