We couldn't be happier with how this turned out. It's just like regular fruit mince but fermented so it's more digestible and has the added bonus of good gut loving bacteria. Use it as a base for fruit mince pies or enjoy straight out of the jar like we have been!
Ingredients for 1 litre/1 quart size jar
1 cup dried dates
1/2 cup each of figs, prunes and sultanas
2 pears or apples
Juice of 2 oranges plus the zest of one
1 teaspoon cinnamon
1/2 teaspoon each of ground cardamon, ginger and nutmeg
1/4 teaspoon each of ground cloves and star anise
1/2 teaspoon sea salt
3 tablespoons water kefir, whey or kombucha
Instructions
Roughly chop the pears into bite size pieces.
Place in a food processor or blender with the rest of the ingredients and blend until it forms a paste. Adjust the blending time to the texture you prefer.
Pack firmly into a jar, cover with a muslin cloth or eco wrap and leave to ferment out of direct sunlight for 2-3 days.
When it starts to bubble it is ready however you may it leave longer to let the flavour develop.
Cover with a lid and refrigerate.
Eat as is or use it to make into fruit mince pies. We have been loving it on our breakfasts!
NOTES
Experiment with different combinations of dried fruit and spices.
As the fruit ferments it will rise up out of the jar. Place the jar on a tray or similar to catch any spillage and push the fruit back down as it rises.
If you don't have water kefir, whey or kombucha use the insides of 2 probiotic capsules.