6
25 minutes

Ingredients

  • 1 kiwi fruit, peeled and cut into 16
  • 1 fig, sliced into 8
  • 1 tangerine, peeled
  • 1 small pear, peeled and sliced into 8
  • 1 apple, peeled and sliced into 16
  • 8 cherries, pitted and halved
  • caster sugar
  • 1 lemon, juiced
  • 1 tbsp of white wine
  • 4 tbsp of mustard powder

Mustard syrup

  • 1 tsp mustard seeds, (optional)

Method

1
Weigh the prepared fruit, then weigh out half the amount of caster sugar. Place both in a bowl and stir to coat the fruit
2
Cover the bowl in cling film and place in the fridge for 48 hours, stirring each morning and evening to redistribute the sugar
3
After two days, the sugar should have dissolved into a syrup. Drain the fruits in a sieve, collecting the syrup in a pan
4
Add the lemon juice, white wine, mustard powder and seeds (if using) to the syrup. Stir and simmer until slightly thickened
5
Place the fruits in a sterilised jar and pour over the syrup. Seal the jar and leave for at least a week at room temperature before eating. Once opened, store the jar in the fridge