I have just remembered
a dish which I was introduced to at a restaurant called “Trap in die Gaatjie”
(“Step in the hole”) in Mossel Bay many years ago and which was probably the
best thing that I have ever eaten. I often think of it when eating dried fruit,
which is its poor cousin, and which is a traditional South African delicacy. I
can understand why one wouldn’t want this after every meal (not even nearly)
but it is an absolute treat: dried fruit in liqueur.
It’s essentially very simple, but the glycaemic content is off the scale. Its not for diabetics, children, moral crusaders, or women who cry rape too easily. A single helping has been known to leave grown men on their knees, on the floor, whimpering pathetically for more. But, by God, it’s good.
One glass jar (very
large) with a good seal;
About 2 kg of dried
fruit (doesn’t have to be choice grade, due to what follows);
Bottle of Van der Hum
Liqueur brandy.
That’s it.
Method:
Empty the dried fruit
into the jar, without compressing it.
Top up with the bottle
of Van der Hum. The whole bottle. No experimental tasting, or there’ll be none
for the jar.
Place the jar on a
high shelf out of view in a cool dark place.
Don’t fucking touch
it. Go to Plett for two weeks.
It should be ready
when you get back.
This is the closest thing to what I'm talking about that I could find on the internet, but its not quite the same thing:
Vzvar (uzvar) is a traditional dish of the Christmas table. They prepared a stew of dried fruit but honey was added instead of sugar. This drink is very useful for the body strengthens the immune system and has tonic properties.
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