Thank you for booking on to my festive edible gifts workshop, I hope you enjoyed it as much as I did! Please find the ingredients and equipment list, along with the methodology. Any questions, just drop me a message.

Mulled Canned Pears

Spiced Red Wine Pears
Elegant and gently spiced, these pears are poached in red wine with cinnamon, star anise and cloves — the very essence of Christmas in a jar. Beautifully jewel-toned and full of flavour, they make a perfect edible gift or a luxurious addition to a festive cheeseboard or dessert. Long-lasting and utterly delicious.

2 x 500ml jars sterilized

1 x saucepan

• 600g pears

• 100g sugar

• 150ml water

• 350ml red wine

• 4 star anise

• 2 cinnamon sticks

• 1/4 teaspoon cloves

Preheat oven to 160 C

Add the sugar and water to the saucepan and simmer until all the sugar is dissolved.

Add the red wine and spices to the pan, bring to a boil and turn off the heat.

Peel the pears and pack them in to your jars. Pour over the wine mix and add some of the spices to the jars too.

Place the jars on a baking tray, spaced apart. Lids on top, but dont screw down.

Put them in the oven for approximately 1 hour.

Once out the oven screw on the lids and allow to cool.

Will keep for 6 months in the cupboard. Once opened, use within a month.

Chocolate Sable Biscuits - Delicate, buttery French biscuits with a hint of sea salt and a melt-in-the-mouth crumb. Perfect on their own — or dipped in a glossy layer of chocolate for a touch of indulgence
Makes x 16

85g plain flour

15g cocoa

1/4 teaspoon bicarbonate of soda

75 g softened butter

60g soft dark brown sugar

25g granulated sugar

1/2 tsp good quality flakey sea salt

METHOD -

1. Cream together the butter, sugars, and salt

2. Gently mix in the flour, bicarbonate and cocoa to form scraggy crumbs, then bring together to a dough.

3. Divide in to two and make a sausage, and wrap in cling film, place in the fridge to cool - at least 30 minutes.

4. When ready to bake… Preheat the oven to 170 degrees, Line a baking sheet with parchment paper.

5. Cut the dough mixture in to slices and place spread apart on the baking sheet.

6. Bake for 10 minutes.

7. Allow to cool on the tray. Once cooled. melt chocolate and dip half the biscuit in. and sprinkle with some more sea salt.

Storage - cooked in an airtight container they could last a month… if you don’t eat them all in the first day or two.

Fridge storeage- at least a month.

Dubai pistachio chocolate truffles - layers of crisp pastry and pistachio hidden inside smooth chocolate. A bite-sized piece of heaven.

Recipe makes 14 balls

• 90g white chocolate (melting chocolate - not chips)

• 25g ground pistachio nuts

• 25g 100% pistachio butter

• 60g toasted kataifi pastry

• 50g - 54% chocolate - for coating

1. combine pistachio nuts, and butter, add half the pastry and mix

2. melt the white chocolate and mix in to the nut mix, adding more pastry as you mix.

3. Roll in to balls, and leave to cool and harden.

4. The truffles can then be dipped in melted chocolate to give them a nice bite. Temper the chocolate by melting the chocolate using a hot water bath and then cooling it down by adding more chocolate.

White Chocolate Salami - Looks like salami… tastes like sunshine A fun, tropical twist with pistachios, mango & pavlova vibes - the sweetest festive surprise!

• 300g white chocolate (for melting - not chips for baking)

• 20g dried mango- chopped

• 30g pistachio kernels

• 1tbsp freeze dried raspberries

• 20g cranberries

• 1 heaped tablespoon marshmallows.

• 4 rich tea biscuits crushed

• 1 meringue nest crushed

• dash of booze - rum/ameretto (optional)

1. In a bowl add all the ingredients except the chocolate and the optional booze.

2. Place the chocolate in a metal or glass bowl over hot simmering water and melt.

3. Once melted, pour the melted chocolate in to the bowl of nuts, meringue and biscuit Mix well. Add you dash of booze at this point.

4. It will start to form a firm mixture, divide and shape in to salami sausage shapes.

5. Wrap up tighty in the grease proof paper and refrigerate for at least an hour.

6. Once cooled. Tie up the salami with string.

7. Store wrapped up in parchment paper and keep in the fridge for approximately 1 – 2 months.

8. To serve, slice with a sharp knife dipped in very hot water and serve with a coffee.

Mulled Cider - Cider was “wild kick” from the Random Apple Company based in Rainow.

 Cider

Cinamon sticks

Spices (juniper berries, cinnamon, star anise)

Orange