Re: Winter 2013/14 - Page 48

Christmas Couronne Ingredients Recipe • 1 x 378gm pack of all butter puff pastry • 1 x 250gm Tin Crème de Marrons (Chestnut Spread) • 1 x 410gm Jar Mincemeat • 1 x Rind of Fresh Orange • 100gm dark red cherries, quartered, rinsed and dried • 100gm good mixed peel (not essential, if you don’t like it, leave it out) • 1tsp Mixed Spice Here is a brand new recipe from Sylvia’s Kitchen – no history here I’m afraid, but a delicious, adaptable recipe that I have developed to create a lovely centrepiece, especially for the Festive Season (although it could be adapted for any time of year with seasonal produce). I’ve opted for the packet all butter puff pastry which really makes this recipe manageable if you’re limited on time. 46 Method Pre-heat your oven to 160ºc and line a flat baking sheet with baking parchment. Sprinkle plain flour on your ݽɬ