Date Sushi With Quince Syrup

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 13
Servings 6
Time 60

Ingredients

  • 250
    ml
    Quince Syrup: sugar
  • 150
    ml
    water
  • 2
    quinces, seeded and diced
  • 5
    ml
    pink food colouring
  • 10
    ml
    lemon juice
  • 250
    ml
    Date Sushi: sushi rice
  • 375
    ml
    water
  • 5
    ml
    salt
  • 30
    ml
    white wine vinegar
  • 20
    ml
    sugar
  • 1
    bay leaf
  • 50
    g
    pitted dates, soaked overnight in port or weak rooibos tea
  • 30
    g
    springbok biltong, shredded
 

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.

 

Read more on: fruit
 

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