Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cent o...
2 cups dried mixed fruit
100g toasted almonds chopped
1 1/2 tsp mixed spice
2L low-fat ice cream
Place fruit in large mixing bowl, pour brandy over fruit, leave for a few hours. Add almonds and mixed spice. Fold together with softened ice-cream. Line a 6 to 8 cup pudding basin with plastic wrap, spoon in mixture. Cover with plastic wrap and freeze overnight.
Variations: Replace almonds with preferred nuts e.g. pecans, walnuts, macadamias or replace brandy with rum or with any liqueur you like e.g. Cointreau, Grand Marnier, Malibu or Drambuie.