Scarlet fruit salad

Yield: 2 Servings

Measure Ingredient
50 millilitres Red wine
25 grams Caster sugar
75 grams Redcurrants topped and tailed
75 grams Raspberries
175 grams Cherries; washed and stoned
\N \N CrŠme fraiche (Vegans omit)

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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