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Melrose Creams
Here is a simple
recipe which uses tinned fruit and cream to create a delicious dessert
to end a meal.
Ingredients:
8 ounce (225g or US medium size) can of pineapple rings
14 ounce (400g or US large size) can of apricots
½ pint (300ml or 1¼ cups) double cream (whipping cream)
½ pint (300ml or 1¼ cups) single cream (light cream)
12 glacé (candied) cherries, cut into quarters
2 ounces (50g or ½ cup)
plain (semi-sweet) grated chocolate
Method:
Drain the juice from the pineapple and cut each ring into six equal sized
pieces. Purée the apricots in a blender or food processor or rub them
through a sieve (strainer).
Whisk the double cream until it is softly peaking Stir
in the cut cherry pieces. Slowly whisk in the apricot purée until
it is blended with the cream.
Divide the pineapple pieces between six small dessert glasses Spoon
the apricot cream over them. Chill in the fridge.
Serve:
Just before serving:
Pour over a thin layer of chilled single cream
Sprinkle
the top with the grated chocolate.
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