Name: Date Sushi With Quince Syrup
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Fruit
Ingredients: 150.00 ml water; 2.00 quince cored, diced; 5.00 ml Food colouring pink; 10.00 ml lemon juice; 375.00 ml water; 5.00 ml salt; 30.00 ml vinegar white wine; 20.00 ml sugar; 1.00 bay leaves; 50.00 g dates soaked in port or rooibos tea; 30.00 g biltong springbok, shredded

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Ingredients (11)

Quince Syrup: sugar

150.00 ml	water
2.00	quince — cored, diced
5.00 ml	Food colouring — pink
10.00 ml	lemon juice

Date Sushi: sushi rice

375.00 ml	water
5.00 ml	salt
30.00 ml	vinegar — white wine
20.00 ml	sugar
1.00	bay leaves
50.00 g	dates — soaked in port or rooibos tea
30.00 g	biltong — springbok, shredded

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Method:

Quince Syrup Heat the sugar and
water in a saucepan, stirring continuously until the sugar has dissolved. Add the quinces and simmer for about
10 minutes. Add a drop of pink colouring and chill. Blend until smooth. Stir in the lemon juice just before serving.

Rice Rinse the rice under running cold
water to remove the starch and soak
in cold water for 15 minutes. Rinse once
more and allow to stand for 20 minutes.

Heat 375 ml water and salt, add the rice
and cook until done. Meanwhile simmer
together the white wine vinegar, sugar
and bay leaf, stirring continuously until
the sugar has dissolved. Spoon the
cooked rice into a large dish, stir in the
vinegar mixture and leave to cool.

Sushi Place the cooled rice on a sushi
mat covered with plastic. Place the dates
in the middle. Carefully roll up the sushi
and cut it into slices. Roll each slice in
the shredded biltong. Drizzle a little of
the quince syrup on serving platters and
arrange the sushi on top.