Jimbee Snack filled with pickled fruit

• Put all of the ingredients for the pickle in a pan and heat.
• Cut the fruit into various different shapes – cubes, spheres, rectangles – then put in a glass jar where they will be macerated before serving.
• Once the pickle starts to simmer, wait 5 minutes and then take it off the heat.
• Pour the hot liquid over the fruit, ensuring that they are well covered. Close the jar (don’t worry about it filling up with steam), leave to cool at room temperature before putting it in the fridge, where you should then leave it for 24 hours.
• The next day, take a Jimbee leaf, wash it and put it on a plate. Strain the fruit and use a spoon to add it to the leaf. Serve with crushed pistachios and raspberries.

• Jimbee Snack
• Select some seasonal fruit – we have chosen pears, persimmon and apple.
• Pistachios and raspberries to serve.

Pickle:

• 100ml extra virgin olive oil
• 50 ml apple cider vinegar
• 50 ml white wine
• 1 teaspoon of orange blossom essence (optional)
• 1 cinnamon stick
• 1 teaspoon of pepper
• 1 teaspoon of paprika
• 1 teaspoon of ground cinnamon
• 2-3 cloves