Ravneet Gill's Nut and Dried Fruit Beggars Recipe | The perfect place

These beggars are old school: you can decorate them to look like jewelry, with the jade of Sicilian pistachios, the ruby ​​red of dried cranberries and garnet apricots . I can't think of a prettier homemade gift.

Nut and Dried Fruit Beggars

Typically you temper the chocolate, but I added a drop of chocolate. oil here to help keep it shiny. Be careful not to overheat the chocolate when melting it, and resist the temptation to put the beggars in the fridge: this could cause the chocolate to bloom (i.e. become chalky).

< p class="dcr -18sg7f2">Preparation 10 minCooking 5 minSetting 1 hour +Makes 30Keeps 7 days

20g pistachios20g dried cranberries20g dried apricots200g dark chocolate (j use one with 72% cocoa)10ml neutral oil

Roast the pistachios on a plate at 170C (150C fan)/325F/gas 3 for 10 minutes. Leave to cool, then cut into small pieces. Also chop the cranberries and apricots into small pieces.

Break the chocolate into small pieces, put them in a heatproof bowl and melt, stirring frequently, either by small bursts in the microwave or in a bain-marie (i.e. with the bowl placed over a pan of simmering water, but without touching it).

Once the chocolate has almost melted, take it out of the microwave or off the heat, and keep stirring – the residual heat will help melt it completely. Stir in the oil and set aside for a few minutes.

Using a two-inch cookie cutter as a guide, draw circles on a sheet of parchment paper spacing well. Flip the paper over and place it on a baking sheet.

Lay the melted chocolate on the paper using the stencil marks as a guide, then sprinkle the pistachios, cranberries and apricots all over the top. Let the chocolate harden at room temperature, then peel off the paper and wrap.