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Summer preserve is a great way of using up all the odds and ends in the fruit bowl and fridge
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: preserves
Author: Karon Grieve


  • 1 kilo nectarines peeled and chopped
  • 1 litre water
  • 800 g sugar
  • 1 star anise
  • 2 pears peeled and cored
  • 2 apples peeled and cored
  • ½ cup sultanas
  • ½ cup toasted almonds
  • 4 figs chopped
  • 3 passion fruits
  • 120 ml/1/2 cup brandy optional


  • Chop all the fruit
  • Heat water plus half the sugar for 5 mins and add all fruit and spices
  • Bring to the boil then cover and simmer for 10 mins
  • Remove fruit and discard the spices
  • Toast almonds and put in a pan with 3 cups of the syrup and remaining sugar
  • Boil to 219F/104C then cool slightly and add brandy
  • Pack fruit into sterilised jars and pour over the nutty syrup and seal
  • Leave for 2 weeks to mature before use.