Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Brown sugar |
| 2 tablespoons | Apricot jam |
| ¼ cup | Brandy |
| 2 \N | Punnets strawberries (or l punnet |
| \N \N | Each strawberries and blackberries), hulled |
| 1 \N | Punnet blueberries 25 g toasted flaked almonds |
TO SERVE: Brandied Mascarpone (recipe follows) Place the brown sugar, apricot jam and brandy in a small saucepan.
Bring to the boil and cook for 2 minutes, stirring constantly.
Place the berries in a serving bowl and pour the apricot glaze over the berries. Sprinkle the toasted almonds on top and set aside for 1 hour before serving with the Brandied Mascarpone.