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    Nisperos Relish

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    Nisperos Relish

    A Peppery Relish to Serve Warm or Cold Nisperos (or loquats) are small fruits, available to the end of April. This relish is ready in 20 minutes and is delicious with cheese, roast game, poultry or ham.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 1 pack of 6 Waitrose Nisperos (loquats)
    • 2 tbsp grapeseed oil
    • 2 tbsp golden caster sugar
    • Juice of 1 lime
    • 1 tbsp Waitrose Pink Peppercorns in Brine, drained and roughly chopped
    • 2 tbsp Acetum Condimento Balsamico Bianco (white balsamic vinegar)


    1. Peel the nisperos - the skin will pull away quite easily once you start it off. Score into quarters lengthways, pull apart and discard the hard brown seeds and the thin skin surrounding them.
    2. Heat the oil in a shallow pan and add the fruit. Cook gently for 3-4 minutes until beginning to soften, then add the sugar and lime juice and stir until the sugar has dissolved. Add the peppercorns and simmer gently until the fruit is tender and the juices are syrupy.
    3. Add the white balsamic vinegar, warm through and serve warm or cold with oatcakes and cheese, such as Fowlers Sage Derby (available from the Cheese Service Counter). It can also be served warm with roast game and poultry.

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    Cook's tips

    The relish will keep for 1-2 days in the fridge. Serve cold, or warm through in a pan until bubbling before serving.

    Add 200g halved seedless grapes to the loquats to make the relish go further.


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