NZ Woman's Weekly

Cheeseboard with spiced nuts and marinated brandy fruits

Cheeseboard with spiced nuts and marinated brandy fruits
  • Servings

    8+
  • Courses

    Entrée

XMAS SPICED NUTS

These nuts are a great stand-by when you need a little nibble with drinks for pop-in guests – and they last well in jars.

They also make great gifts with a pretty little tag and ribbon.

  • 1 egg white
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 1 tsp mixed spice
  • 4 cups mixed whole nuts – brazils, cashews, almonds, walnuts, etc

1 Preheat the oven to 170oC. In a large bowl, whisk egg white until foamy and white, then add salt, caster sugar and spice. Whisk again until combined, then add all the nuts and toss.

2 Spread out the nuts over two lined trays in a single layer. Bake for 10-15 minutes, tossing once or twice until toasted and caramelised. Leave to cool and harden in the trays, then store in airtight jars.

MARINATED BRANDY FRUITS

Perfect with cheese, but these work just as well as a dessert served warm over ice cream, or pile onto a store-bought steamed pudding for instant wow factor.

  • ¼ cup brandy or sherry
  • ¼ cup water
  • 1 tbsp brown sugar
  • 2-3 star anise
  • 2-3 cinnamon sticks
  • 1 strip of orange peel
  • 1½ cups dried fruits – apricots, prunes, cranberries, papaya, pears, figs, etc

1 In a medium saucepan, combine brandy, water, brown sugar, spices and orange peel and bring to a simmer. Add the dried fruits and simmer a further 5-10 minutes until fruits are soft. Remove from the heat and pour into a jar.

2 Cover, chill and let marinate. You can use them straight away, or keep in the fridge for up to a month.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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