450g gin-soaked sloes
200g plain dark chocolate
100g toasted hazelnuts or toasted flaked almonds, crushed
2 drops orange extract (optional)
Cut the sloes away from the stones, leaving fruit weighing approximately 225g. Melt the chocolate in a small glass bowl set over a larger pan of boiling water. Care is taken to ensure the water does not touch the bottom of the bowl. Stir in the sloes, nuts and orange extract, if used. Take a sheet of baking paper and put 5cm blobs of the mix onto the paper, then leave to set.
Other sloe recipes from the Nov/Dec 2013 issue include:
• Sloe port
• Sloe apple crumble
• Sloe mincemeat bread and butter pudding
• Sloe apple and shallot chutney
• Sloe and pear pudding
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