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Berry cherry plum pie filling

Name: Berry cherry plum pie filling
Ingredients: 500 g Plums, pitted and roughly chopped (Main); 500 g Pitted cherries (Main); 1 punnet Blueberries (Main); 250 g Pineapples, blitzed until smooth; 200 g Dates, chopped; 100 g Pecans, crushed, or use walnuts; 1 knob Fresh ginger, large, freshly grated; ⅓ cup Honey, or brown sugar; ½ tsp Flaky sea salt; 1 Orange, juice and zest; 1 Lemon, zest and juice; 1 piece Cinnamon, large; 3 Bay leaves; 1 tsp Grated nutmeg; ½ tsp Ground cardamom

Tamara West

Warren Elwin

Food writer

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500 g	Plums, pitted and roughly chopped (Main)
500 g	Pitted cherries (Main)
1 punnet	Blueberries (Main)
250 g	Pineapples, blitzed until smooth
200 g	Dates, chopped
100 g	Pecans, crushed, or use walnuts
1 knob	Fresh ginger, large, freshly grated
⅓ cup	Honey, or brown sugar
½ tsp	Flaky sea salt
1	Orange, juice and zest
1	Lemon, zest and juice
1 piece	Cinnamon, large
3	Bay leaves
1 tsp	Grated nutmeg
½ tsp	Ground cardamom

Into a large saucepan add roughly chopped plums, cherries, blueberries, pineapple, dates, pecans or walnuts, and grated ginger.
Place over a medium heat and add honey (or brown sugar), flaky sea salt, the zest and juice of an orange and lemon, cinnamon, bay leaves, nutmeg and cardamom powder. Simmer over a low heat until reduced and jammy, approximately 30-40 minutes.
Store in the fridge or seal into a large preserving jar. Use sweet pastry to turn into a pie or galette, or serve on top of pavlova, icecream, or yoghurt.