Summer Christmas mince pies



Ingredients:

  • Zest of 1 lemon + 1tsp of juice
  • Zest of 1 orange
  • 100g dried apricots, finely chopped
  • 100g dried nectarines, finely chopped
  • 100g dried cranberries
  • 100g Sultanas, sliced
  • 50g crystallised ginger or crystallised pineapple, finely chopped
  • 1 cup of your favourite Chardonnay (alternatively use Sauvignon Blanc or Pinot Gris)
  • 1 cup water
  • ½ cup sugar
  • 1 can sliced peaches in syrup or juice, chopped
  • 2 level Tbsp custard powder or cornflour
  • 2 Tbsp cold water
  • Sweet short pastry (either bought or home-made)

Method:

  1. Cut dried fruit with scissors to approximately the size of a pea
  2. Put the prepared fruit in a medium- large fry pan with the wine, water and sugar, cover lightly and simmer for about 10 minutes, stirring at intervals
  3. Meanwhile drain the peach liquid into the pan and chop the drained peaches into small pieces. Add them to the pan after the dried fruit has expanded, and bring to the boil again
  4. Mix the custard powder or cornflour with the cold water until smooth, then stir into the mixture. When it has thickened, take off the heat. Cool before use

You can use this immediately or transfer it to airtight containers and refrigerate until you need it.

  1. Roll the pastry to around three millimetres thick. Use a 6cm cutter or a glass to make circles and press them gently into non-stick sprayed mini-muffin tins
  2. Drop a heaped teaspoon of fruit mince into each one, then finish by placing a pastry shape of your choice on top
  3. Bake at 180 degrees Celsius for 10 to 12 minutes or until the pastry begins to brown