Summer Fruits Dessert Recipe
Ingredients
| Peaches | 1 1/4 Cup (16 tbs), peeled | |
| Apricots | 1 1/2 Cup (16 tbs), peeled | |
| Scant cup / 100 g / 4 oz rhubarb, sliced | ||
| 45 ml / 3 tbsp apricot brandy | ||
| 5 ml / 1 tsp ground ginger | ||
| 15 ml / 1 tbsp arrowroot | ||
| Good 1/2 cup / 100 g / 4 oz sugar | ||
| 30 ml / 2 tbsp water | ||
| Ice cream and brandy snaps (or ginger cookies) | ||
Directions
Place the fruit in a deep bowl together with the apricot brandy and ground ginger. Cover and cook for 6 minutes or until mushy. Rub through a sieve or puree in a blender or food processor.
Measure the pureed fruit and allow 15 ml / 1 tbsp arrowroot per 2 1/2 cups / 575 ml / 1 pt of puree. Mix the arrowroot to a smooth paste with 30 ml / 2 tbsp of water. Place to one side.
Add the sugar to the fruit. The dish should be deep enough so that the mixture fills it only one third. Cover and cook for 7 - 8 minutes or until boiling, stirring every 2 minutes. The sugar should be completely dissolved. Stir in the arrowroot and return it to the boil for 2-3 minutes until clear.
Allow the fruit to cool and pour it into sundae glasses.
Measure the pureed fruit and allow 15 ml / 1 tbsp arrowroot per 2 1/2 cups / 575 ml / 1 pt of puree. Mix the arrowroot to a smooth paste with 30 ml / 2 tbsp of water. Place to one side.
Add the sugar to the fruit. The dish should be deep enough so that the mixture fills it only one third. Cover and cook for 7 - 8 minutes or until boiling, stirring every 2 minutes. The sugar should be completely dissolved. Stir in the arrowroot and return it to the boil for 2-3 minutes until clear.
Allow the fruit to cool and pour it into sundae glasses.
Chef
