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Red Fruit Bowl With Raspberry Puree Recipe
|Ripe cherries||1 1⁄2 Pound|
|Ripe strawberries||2 Pint|
|Red currants||1 Pint|
|Sifted confectioners sugar||1 Tablespoon|
|Confectioner’s sugar||1 Tablespoon|
|For raspberry puree|
|Ripe raspberry||2 Pint|
|Confectioner’s sugar||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Confectioners sugar||3 Tablespoon|
Calories 510 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.14 g0.71%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5.7 mg0.2%
Total Carbohydrates 100 g33.5%
Dietary Fiber 29.8 g119.4%
Sugars 62 g
Protein 7 g14.5%
Vitamin A 4.6% Vitamin C 370.2%
Calcium 14.7% Iron 22.6%
*Based on a 2000 Calorie diet
1 Pit the cherries.
2 Hull the strawberries.
3 Remove the stalks from the red currants.
4 In a glass bowl, mix all the prepared fruits along with raspberries.
5 Add cognac, lemon juice and sugar for flavour and gently toss to mix.Make sure not to crush the fruits.
6 Chill in the refrigerator for atleast 30 minutes before serving.
7 For raspberry puree: Wash the raspberries throughly.
8 In an electric blender jar,add the raspberries and blend to make a smooth puree.Strain.
9 Add some lemon juice and sugar for flavour.Chill.
10 Serve the tossed fruits along with the chilled raspberry puree.