Sweet sandwich topper: orchard fruit spread

Two things make this fruit spread particularly delicious. First, it uses dried fruit rather than fresh for more intense flavour and texture. Second, allspice adds a more complex, well-rounded flavour.

Fruit spreads like this one that have no added sugar make it a deliciously healthy replacement for jam or jelly. It works well in baking, also, such as for glazing cakes. Try it as a chutney to dress up plain meats.

Prep time 30 min 

Cook time 35 min 

Makes 1 litre (4 cups)

• 500 g (1 lb) tart cooking apples (such as Jonathan), peeled, cored and coarsely chopped
• 350 g (1 1/2 c) dried pears
• 350 g (1 1/2 c) dried peaches
• 375 ml (1 1/2 c) apple juice
• 375 ml (1 1/2 c) water
• 5 (1 tsp) ground allspice
• 7 to 10 ml (1 1/2 to 2 tsp) fresh lemon juice

1. Place the apples, pears, peaches, apple juice, water and allspice in a large, heavy pot. Bring the fruit mixture to a boil over high heat, stirring occasionally.
2. Reduce the heat to low and simmer, uncovered, until the mixture is reduced to a pulp and no liquid is visible on the surface, about 30 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pot.
3. Remove the pot from the heat and let the mixture cool slightly. Stir in the lemon juice, then taste and add a little more lemon juice if the mixture is too sweet.
4. Transfer to a food processor or blender and process until a thick purée forms. Let the spread cool at room temperature for about one hour before serving. Refrigerate the spread in a covered jar for up to a week.

If you like berries, try a mixed fruit spread instead.

• Substitute 750 grams (three cups) dried mixed fruits, such as blueberries, cranberries, pineapple and golden raisins, for the dried pears and peaches.
• Substitute fresh orange juice for the apple juice and two grams (half a teaspoon) ground ginger for the allspice.