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Recipe by Loretta Sartori for Prahran Cooking School
For the Fruit Mince:
Bring sherry, sugar and butter to boiling point. Add all the remaining ingredients and stir thoroughly. Cook over a low heat for 10-15 minutes stirring occasionally. Transfer into sterile jars and seal. When cool store in the refrigerator prior to use.
For the Pastry:
Cream the butter and sugar lightly. Add the egg, if using and continue mixing until absorbed. Add the flour and pulse until the dough comes together. Do not over-mix. Chill well prior to use.
For the Macerated Berries:
Combine the berries, kirsch & sugar in a large bowl. Smash together with your hands, wrap & leave in a warm place for approximately 1 hour.
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