Apple and Peach Spring Rolls with Fruit Syrup

Peel and core the apples, and chop into 1/2cm dice. Drain the peaches (retaining the juice), and dice each slice.

Combine the apples, peaches, peach juice, sugar and cinnamon in a saucepan, and simmer for 10 minutes, or until the apple is soft.

Over a bowl, pass the fruit mixture through a sieve; reserve the liquid to make the syrup. Put 1/8 of the fruit mixture in a line in the centre of each spring roll wrapper, fold over the ends, and roll.

If baking, place the rolls on a lightly greased baking tray and bake for around 20 minutes in an oven preheated to 190°C (Gas Mark 5 / 375°F).

If frying, heat the oil in a frying pan, and add the rolls. Cook for 2-3 minutes on each side over a medium heat, until the pastry is browned and crispy.

While the spring rolls are cooking, return the fruit liquid to the saucepan and simmer for 5-10 minutes to reduce to a thick syrup. Serve with the rolls.