The Next Meal is Will Bowman and Jane Lyons – two hungry humans based in Auckland who are lovers of real food and are always thinking about the next meal.
Persimmon, tamarillo and black pepper shrub
2 cups tamarillo, roughly chopped
2 cups persimmon, roughly chopped
2 tablespoon black peppercorns
750ml white vinegar
½ cup raw sugar
Place tamarillo, persimmon and black peppercorns in a large sterilised jar and muddle gently with a wooden spoon to release juice.
Bring vinegar to the boil in a medium-sized saucepan. Once boiling, remove from heat and pour over fruits in jar.
Leave vinegar to cool in the jar. Once cool, wipe the rim of the jar with a cloth or paper towel and seal.
You can leave your shrub vinegar to infuse anywhere from 24 hours to four weeks – the longer you leave it, the stronger the fruit infusion will be.
Once the shrub has reached your desired level of flavour, strain the fruit from the vinegar through a sieve or a cheesecloth into a medium-sized saucepan. The soaked fruit can be discarded or kept for pickling, chutneys or put straight onto a cheese platter.
Add the raw sugar to the saucepan with the fruit-infused vinegar and gently bring to a simmer, stirring constantly. Remove from heat and taste your shrub – it should be tart, but pleasantly so.
Leave to cool before serving or pour into a sterilised jar until ready to use.
For our breakfast popup, we served glasses of the shrub with approx 45ml of syrup topped with ice, soda, freshly cracked pepper and a sprig of thyme.
Images: Gareth Hemmings