Basic information

Name:
Scarlet fruit salad
Yield:
2
Categories
Lang:
en
User:
matiaspalomec



Ingredients

75 g
 Redcurrants - topped and tailed
75 g
 Raspberries
50 ml
 Red wine
25 g
 Caster sugar
175 g
 Cherries; washed and stoned
 
 CrŠme fraiche (Vegans omit)



Instructions:

Serves 2-3

This red fruit salad looks quite spectacular, and its flavours live
up to its looks. A lovely dessert for fine summer weather and for eating 'al fresco'.

Heat the wine with the sugar until the sugar dissolves. Bring to the boil and pour over the fruit in a bowl. Allow the fruit salad to stand at room temperature for an hour or two, stirring from time to time. Chill, and serve with crŠme fraiche.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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