Recipes come courtesy of  Theresa Storey, author of the new book, ‘Fruit on the Table’. Fruit on the Table has been published by The O’Brien Press, and is available in all good bookshops now. RRP: €19.99/£16.99. Text copyright of Theresa Storey (2016), images copyright of Valerie O’Connor.

 

Partridge in a pear tree chutney

This chutney is our Christmas best-seller (after cranberry sauce, of course) and is an adaptation of one of Digby Law’s fabulous recipes. It tastes like savoury mincemeat, all rich and nutty, and is great with cheese, cold meats and poultry. It will keep for at least 6 months unopened in a cool dry place. Makes about 6.8 kg (15 lb).

Ingredients

• 3 kg (6½ lb) firm pears (cored)
• 1 kg (2¼ lb) dates
• 1 kg (2¼ lb) raisins
• 3 tbsp salt
• 100 g (3½ oz) walnut pieces
• Juice and grated peel of 1 large lemon
• 2.5 l (4½ pints) distilled malt vinegar
• 1 kg (2¼ lb) brown sugar

Method:

1. Finely chop the pears, dates and raisins. I use a food processor.
2. Put all the ingredients into a preserving pot and bring to the boil over a medium heat.
3. Lower the heat and simmer gently for 2–3 hours until it is thick and liquid begins to collect on top.
4. Pour into warm sterilised jars to within 6 mm (¼ inch) of the top, lid and seal.

Boozy butterscotch bananas

This is our version of Bananas Foster, minus the flambé. We saw it being made on television and immediately had to try it. We’ve tweaked the recipe, and it’s now my daughter Athene’s favourite dessert (minus the alcohol). You don’t have to use bananas; in fact, Athene prefers it with pears. You can use any reasonably solid sweet fruit like apples, peaches or pears – just peel the fruit before cooking. It’s a simple, fast and delicious recipe. Caramelly, butterscotchy bananas with booze. Yum!

Ingredients, Serves 2

• 110 g (4 oz) butter
• 90 g (3 oz) brown sugar
• 4 bananas (peeled and sliced lengthwise in half)
• 1 tbsp whiskey, brandy or rum

Method

1. Melt the butter in a frying pan over medium heat. Add the sugar and cook for about 4 minutes, stirring constantly, until the sugar melts. It will be all bubbly and golden. Watch out: it’s crazy hot.
2. Add the banana to the butterscotch and cook until the bananas are warmed through and start to soften.
3. Pour in the booze, stir through and cook for about 30 seconds.
4. Remove from the heat and serve immediately – the butterscotch can start to split as soon as it comes off the heat. Eat it with vanilla ice cream.

 

For more fantastic recipes like these, pick up a copy of ‘Fruit on the Table’ in Easons, Waterstones, on Amazon and where all good books are sold. An ideal Christmas present for the veteran chefs and eager foodies in your life.