Recipe of The Week – Pressed Fruit Bars

Why not try these fruit bars to replace your mid-morning snack? Taken from Le Cordon Bleu Confectionery School

For 12 Pressed Fruit Bars

Preparation time 30 mins
Drying time 1 hour
Refrigeration time: 30 mins

Ingredients
295g dried pitted dates 30g dried apricots 30g dried cranberries
35g rolled oats 40g hazelnuts 15g dried raspberries 65g pecan nuts

Equipment
2 x 25cm long confectionery rulers
1 food processor

• Set the confectionery rulers 1 cm high and 12cm apart on a sheet of baking parchment.
• Place the dates, apricots and cranberries in the bowl of food processor. Blend until a paste forms. Add the rolled oats, hazelnuts, raspberries and pecan nuts. Blend until well combined.
• Pour the preparation between the confectionery rulers then cover with baking parchment. Using a rolling pin, roll out to form a rectangle of about 12 x 18cm and 1cm high.
• Leave to dry for about an hour at room temperature or refrigerate for about 30 minutes.
• Using a large knife, cut into 12 x 6 x 3cm bars. The bars will remain a little soft.
• Store the pressed fruit bars for up to 3 weeks in an airtight container at room temperature, away from humidity.