Festive sweet canapes
Category
Dessert
Sweet festive treats just add a glass of sparkle or a nice cup of tea. Whether you are finding new jars in your Tiptree Bus Jam Advent Calendar or searching your cupboard this is an opportunity to use your favourite conserves to provide a sweet bite for family or guests. Brandy Butter can be replaced with firmly whipped fresh double cream if preferred.
Ingredients
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Blueberries - Blueberries, Croustades, Tiptree Acacia Honey
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Cream tea - Blinis, Tiptree Christmas Conserve and Brandy Butter or Cornish Clotted Cream
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Dates - Dates, Marzipan, Castor Sugar, Split Almonds, Tiptree Ginger Conserve
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Fresh Fruit – Grapes, Clementine, Blueberries, Cocktail Cherries – and Acacia Honey
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Meringues - Mini meringues, Tiptree Black Currant Conserve and Brandy Butter (or cream)
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Mincemeat - Vol au vent, Orange zest, Tiptree Mincemeat, cream for serving
Directions
Blueberries – Put half a teaspoon of Acacia Honey into each crustades and fill with blueberries, drizzle more honey over fruit just before serving
Cream tea – put blinis in hot oven for 2-3 minutes, when cool, spread with Christmas Conserve and top with Brandy Butter or clotted cream
Dates – make a slit in the date, remove stone, spoon half a teaspoon of Ginger Conserve into each date, roll marzipan into tiny sausage shapes the length of each date, put into the date, roll date in sugar (not marzipan) then push whole almonds into marzipan
Fruit – place fruit on wooden cocktail sticks for a refreshing bite or dip into acacia on serving
Meringues – mix 2 teaspoons of Black Current Conserve to one teaspoon Brandy Butter or whipped cream, spread onto flat side of meringue, then sandwich another meringue to it
Mincemeat – spoon Mincemeat into vol au vent, put in hot oven for 3-4 minutes to heat but not overcook, dust with fresh orange zest serve with cream
