Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sig's rich fruit sauce with prawns and halloumi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sig's Rich Fruit Sauce with Prawns and Halloumi is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sig's Rich Fruit Sauce with Prawns and Halloumi is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sig's rich fruit sauce with prawns and halloumi using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Get of thin cut Halloumi (Greek frying/grilling cheese)
2. Make ready ready cooked prawns
3. Make ready blackberries
4. Get tablespoons runny honey
5. Prepare cognac or brandy
6. Get Port
7. Make ready tablespoon cornflour
8. Get to 3 tablespoons water

Instructions to make Sig's Rich Fruit Sauce with Prawns and Halloumi:

1. Put your cognac, port and honey into a small saucepan. Mix the honey with the alcohol stirring it until they have infused over heat.
2. Add 200 grams of the berries and gently simmer until they pop and release their juice.
3. Take the mixture of the heat and cool slightly. With a blender mix until smooth
4. With a fine sieve separate the seeds from the juice. I use the handle of a wooden spoon to stir the juice gently through the sieve. It will be thicker then just normal juice and smooth.Discard the seeds , return juice back to the pot
5. Reheat gently .Mix the cornflour with the water, add to the juice until it slightly thickens to a sauce . Take of heat . Add the rest of the berries and leave to cool.
6. This mixture can be used for savouries and puddings alike. It keeps 2-3 days in fridge .
7. Heat frying pan and fry the halloumi from both sides to brown, it should not be rubbery when cooked.
8. Arrange cheese as served here Iwith lettuce , prawns and the sauce. I had this as a light lunch but it could equally serve as a starter.

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