Prune, Apricot and Onion Skewers is a modern Fusion recipe for a classic vegetarian barbecue dish of baby onions, prunes and apricots that are barbecued whilst being brushed with a North African spiced wine marinade. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Prune, Apricot and Onion Skewers.
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Here is a classic modern vegetarian barbecue dish, with just a little bit of a North African twist to it.
Prune, Apricot and Onion Skewers: Classic Fusion recipe for a vegetarian barbecue dish of baby onions, prunes and apricots that are barbecued whilst being brushed with a North African spiced wine marinade,
Ingredients:
500g baby (pearl) onions, peeled
175g prunes, pitted
225g dried, ready to eat, apricots
5cm length of cinnamon stick
225ml white wine
2 tbsp Harissa
2 tbsp sunflower oil
1 tsp ras el hanout
Method:
Combine the prunes, apricots, cinnamon and wine in a saucepan and bring to a boil. Immediately reduce to a simmer and cook for 5 minutes, or until the fruit are soft.
Drain the fruit (reserved the cooking liquid) then set aside until cool enough to handle. Pour the cooking liquid and cinnamon stick back into the saucepan, return to the boil and cook until the volume has reduced by half.
Take the saucepan off the heat, then remove and discard the cinnamon stick. Stir in the harissa and the oil along with the ras el hanout spice blend.
Thread the fruit and onions onto metal skewers, alternating them attractively. Cook over medium-hot coals, turning and brushing frequently with the spiced wine mixture, for 10 minutes.
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