Ingredients

Method

• 6 fresh dates, pitted
• 1 x 250 g tub crème fraîche
• 4 large pig’s-ear pastries
• Turkish fig reduced balsamic vinegar, to drizzle
• fresh gooseberries, halved, to garnish (optional)

Method

Ingredients

Chop the dates into uneven chunks and add to a large mixing bowl. Spoon in the crème fraîche and mix until combined.
Spread a generous dollop onto each pastry, drizzle with the balsamic vinegar and garnish with a few gooseberry halves.