Red Fruit Bowl With Raspberry Puree Recipe
Ingredients
| Ripe cherries - 1 1/2 pounds | ||
| Ripe strawberries - 2 pints | ||
| Red currants - 1 pint | ||
| Ripe raspberries - 2 pints | ||
| Cognac | ||
| Lemon juice | ||
| Confectioners' sugar, sifted | ||
| Ripe raspberries - 2 pints | ||
| Lemon juice - 2 to 3 tablespoons | ||
| Confectioners' sugar - 2 to 3 tablespoons | ||
Directions
GETTING READY
1 Pit the cherries.
2 Hull the strawberries.
3 Remove the stalks from the red currants.
MAKING
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.
SERVING
10 Serve the tossed fruits along with the chilled raspberry puree.
1 Pit the cherries.
2 Hull the strawberries.
3 Remove the stalks from the red currants.
MAKING
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.
SERVING
10 Serve the tossed fruits along with the chilled raspberry puree.
Chef
