Native Pepperberry Fruit Bread

[cecilia]

Hi.  I made this fruit bread today.  I found the recipe confusing though.  In paragraph 3, we are told to add the soaked fruit into the mixture.  I thought it was unusual at the time that we were still in forward gear, but I followed along.

Then in paragraph 5 and 6 reference is made to fruit again as if it should have been separate, but it has already been mixed in??

It smells lovely, and when it is out of the oven, I'll comment on the taste, but I just wondered if anyone else had made this.

Next time, I will not put the fruit in until right at the end, as I think it would be nicer having the contrasting colour and texture.

There isn't a picture in the recipe book, so I don't know exactly the intention. 

[judydawn]

You haven't said which book this recipe is from Cecilia.

[CreamPuff63]

Devil cookbook

[judydawn]

Thanks CP.

[cookie1]

Are they firm or soft ? A nice friend gave me some when she went to Tassy. Are they only grown there? Mine appear to be dried ones.

[cecilia]

The pepperberries I had were Tuckeroo brand and are dried, but when the recipe said to soak the fruit in brandy and water, I included the pepperberries.

The taste of the bread was powerful and interesting.  One teaspoon of pepperberries was certainly all you need and the mixture made two loaves.  In the end, I didn't mind at all that I'd blended the fruit into the dough. 

We served on the cheese platter that included blue, as suggested.

An enjoyable taste experience, worth trying if you can find the pepperberries.  Thanks to Andrew Fielke, I got mine online.

[goldfish]

Thanks Cecilia... I'd be curious to try this. Judging from what you've said I think putting in the dried berries when you did was the way to go. Having said that I've never had any experience with them.  Will certainly keep an eye out for them..