Kiwi and Passionfruit Syrup

1kg Kiwi
8 Passionfruit
Sugar
Take the friut from its skins puree together and strain through double thickness of muslin. Give it a squeeze to get all the juice. For every 150ml juice use 225g of sugar, stick 'em in pan over a low heat dissolve the sugar and them boil n simmer for 5mins. Cool for 5 min and pour into sterilised bottles to within 3mm from top. Seal n keep in fridge.

Peppered Kiwi Fruit (sweet pickle, good with curries)

8 kiwi approx 675g
1tsp green peppercorns in brine
1tsp mustard seed
600ml unsweetened apple juice
150ml white wine vinegar
225g sugar
2 lrg crisp eating apples

Peel n chop kiwi. Rinse peppercorns pat dry and crush with mustard seed.
Pour apple juice n vinegar into pan n bring to boil. Reduce heat and add sugar stirring till dissolved. Simmer for further 10 to 15mins without stirring till syrup is slightly reduced. Peel core n chop apples to same size as kiwi. Add apple, crushed peppercorns n mustard to syrup. Bring to boil for 2mins, add kiwi n simmer for another 2mins or till fruit is soft but still holds shape. Spoon into hot sterile jars. Store for 1 week to allow flavours to develope.

Havn't tried either of these, but the peppered kiwi sounds really yum. If you try them let me know how you get on.
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