Sig's Rich Fruit Sauce with Prawns and Halloumi

1. 1

   Put your cognac, port and honey into a small saucepan.

2. 2

   Mix the honey with the alcohol stirring it until they have infused over heat.

3. 3

   Add 200 grams of the berries and gently simmer until they pop and release their juice.

4. 4

   Take the mixture of the heat and cool slightly.

5. 5

   With a blender mix until smooth

6. 6

   With a fine sieve separate the seeds from the juice.

7. 7

   I use the handle of a wooden spoon to stir the juice gently through the sieve.

8. 8

   It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot

9. 9

   Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce .

10. 10

    Take of heat .

11. 11

    Add the rest of the berries and leave to cool.

12. 12

    This mixture can be used for savouries and puddings alike.

13. 13

    It keeps 2-3 days in fridge .

14. 14

    Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.

15. 15

    Arrange cheese as served here Iwith lettuce , prawns and the sauce.

16. 16

    I had this as a light lunch but it could equally serve as a starter.

* Per serving · 4 servings · Values may vary.

No additional tips available.