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By Peter Brears
Published 2008
Drill small holes through each almond, then, using a needle and up to six feet of strong linen thread, thread the fruit and almonds alternately to form a long ‘necklace’.
Tie one end on to a spit, and wind it round in a tight spiral, without any spaces, to form a compact cylinder of fruit and almonds.
Roast until the fruit starts to caramelize.
Meanwhile, mix the wine or