• 500 g dried fruits such as figs, prunes, apricots, cherries
• 3 firm ripe pears
• ½ fresh pineapple
• 1 tin of lycees in syrup
• 2 Tbsp mustard seeds
• ½ c brown sugar
• ¾ c dry white wine
• ½ c white wine vinegar
• 1 ½ tsp dry mustard
• 1 c water

Peel and quarter the pears, prepare the pineapple and combine with the dried fruits, sugar, mustards, wine, water and vinegar in a large bowl. Mix well and turn onto a foil lined tray. Bake in a moderate oven or hooded barbeque for about 45 minutes. Can be served hot or cold with your Christmas meats.

• 1 c self raising flour
• 1/4 caster sugar
• 3 eggs separated
• 200 g ricotta
• 3/4 c milk
• 1/2 tsp lemon zest
• Plus a little butter for the pan

Separate the eggs and place the yolks in a bowl with the milk, ricotta and lemon zest. Beat until smooth and then add in the dry ingredients and mix until just combined. Beat the egg whites in a separate bowl until soft peaks form. Then fold these through the batter. Heat a large fry pan and grease with butter. Drop spoonfuls of the mixture into the pan and cook 2-3 minutes on each side until golden. Serve with you favourite accompaniments and enjoy!