Quartet fruit salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | millilitres | Good red Beaujolais wine; (3/4 pint) |
| 4 | teaspoons | Sugar; to taste (4 to 8) |
| 2 | Cinnamon sticks; broken into pieces | |
| 2 | Lemons to taste; juice of, up to 4 | |
| 1 | kilograms | Ripe strawberries; hulled (2lb) |
| 4 | Kiwifruit; peeled and sliced | |
| 2 | Apples; cored and sliced | |
| 500 | grams | Cherries; pitted (1lb) |
| 750 | grams | Ripe peaches; peeled, stoned and |
| ; sliced (1 1/2lb) | ||
| 4 | Sprigs fresh mint; stems removed | |
| Creme fraiche; to serve (optional) | ||
Directions
Pour the wine into a very large bowl.
Add the sugar, cinnamon and lemon juice.
Prepare the remaining ingredients in the order listed and stir immediately into the wine mixture.
Chill in the refrigerator for at least 2 hours before serving with creme fraiche, if wished.
The fruits used can, of course, be varied according to the season.
Note: 2 hours chilling time.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.