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    Monday, January 25, 2016

    Fruit and brandy stuffing Recipe

    Fruit and brandy stuffing Recipe

        Melted butter, to grease
        65g (1/2 cup) slivered almonds
        2 tablespoons olive oil
        50g butter
        6 green shallots, ends trimmed, thinly sliced
        120g dried apricots, coarsely chopped
        120g dried figs, coarsely chopped
        60ml (1/4 cup) brandy
        350g (5 cups) fresh breadcrumbs (made from day-old bread)
        1 egg, lightly whisked
        1/4 cup finely chopped fresh coriander
        Salt & freshly ground black pepper

     Fruit and brandy stuffing Recipe

        Step 1

        Preheat oven to 180°C. Brush a 9 x 19cm (base measurement) loaf pan with melted butter to lightly grease. Cook almonds in a frying pan over medium-low heat, tossing frequently, for 3 minutes or until lightly toasted. Transfer to a large heatproof bowl.
        Step 2

        Heat oil and butter in a frying pan over medium heat. Add the shallot and cook, stirring, for 3-4 minutes or until soft. Add apricot, fig and brandy and cook, stirring, for 2-3 minutes or until fruit is plump. Add to almonds and set aside for 4 minutes to cool. Stir in the breadcrumbs, egg and coriander. Season with salt and pepper.
        Step 3

        Spoon stuffing into prepared pan, pressing firmly, and smooth the surface. Cover with foil. Bake in oven for 30 minutes. Remove foil and bake for a further 20-25 minutes or until top is light golden and crisp. Set aside in the pan for 5 minutes before turning onto a wire rack. Set aside for 30 minutes to cool. Cut into slices to serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Fruit and brandy stuffing Recipe Rating: 5 Reviewed By: Mrs. Chef
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