Boiled Fruit 'n Whiskey Cake.

This fruit cake will make an excellent Christmas or wedding cake. It keeps for up to three months, mine didn't 'cos I have hungry men in the house. But I shall do another one for Christmas this year. Use any fruit that you have, or go and do a special shop just for this. As long as you end up with around six and a half cups of mixed fruit. Ingredients....
2 1/4 cups Sultanas.
1 1/2 cups Raisins. (chopped)
1 1/2 cups Currants.
1/2 cup mixed Peel.
1/2 cup Glaze Cherries. (halved)
1 cup tinned Pineapple. (chopped)
1/4 cup Apricots (chopped)
250g Butter.
1 cup Brown Sugar.
1/2 cup Whiskey. (or Brandy)
1/2 cup water.
5 Eggs (lightly beaten)
1 tablespoon Treacle.
1 3/4 cups Plain Flour.
1/3 cup S.R. Flour.
1/2 teaspoon bicarbonate of soda.

Method....

Sift dry ingredients (flours) together and set aside.

Combine butter, fruit, sugar, whiskey and water in a large saucepan and simmer until sugar has dissolved, stirring all the time. Bring to the boil, reduce the heat and simmer with a lid on for ten minutes. (Stirring now and then) Set aside to cool. This is very important as the next step is adding the eggs and we don't want them to cook.

When the fruit is at room temperature, add the eggs and treacle and stir to combine. Then stir in the flours. Spread the mixture in to a greased and lined 23cm round tin. Bake at 150c for about 2 and a half hours. Test with a cake skewer, if it comes out clean, it is ready.

My cake tin was not that large so I had mix left over. So I quickly got cupcake cases ready and put those in the oven at the same time. These were done first of course, but it gave me an excuse to open the oven door and take in the beautiful aromas.

Nutty Fruit Cake

This cake I originally found in GOOD HOUSEKEEPING (U.K.) Cakes and Bakes. And was called "30 minute fruit cake". But as is my want, I had a fiddle. 30 minutes is how long it takes to cook, well! After my fiddle and adding a few other things, I had to change it's name. So THANK YOU Good Housekeeping for the original recipe. Now, here's mine.
You will need....
125 gms softened Butter.
125 gms light brown Sugar.
2 Eggs.
1 teaspoon Vanilla Extract.
150 gms S.R. Flour. (Sifted)
50 gms Glaze Cherries. (chopped)
200 gms Mixed Dried Fruits (I used Sultanas, Craisins)
100 gms mixed and chopped Nuts. (I used Walnuts and Pistachios)
1 tablespoon Raw Sugar and a small amount of chopped Pistachios for the top.

Method....
Preheat oven to 190c and grease and line a 22 cm round tin.
Beat together the butter, sugar, eggs, vanilla, add the flour. If this is a little dry at this stage, add a small amount of milk until you are happy. Stir in all fruits and nuts. Spoon in to the prepared tin and level the surface. Now sprinkle the raw sugar and Pistachios on top of the mixture.
Bake until golden brown or the skewer comes out clean. Mine took 45-50 minutes.
Leave to cool in tin before turning out.
Do hope you enjoy this. Have a fiddle yourself and change the fruits and nuts used here. I won't mind.

Rich Fruit Cake.

It was hubby's birthday recently (his 66th) and he's my little devil, hence the devil's horn's on the cake. His other love apart from food is whisky, so not wanting to use a really good one for this cake, I choose BLACK DOUGLAS, THE BLACK, RESERVE 12 year old whisky. Although very nice in itself, he tells me.
Can't bare the smell of it, so this really was a labour of love. The recipe was given to me by Brenda from http://teandwheatenbread.blogspot.com/ and I made a few changes to it as there was a couple of fruits we didn't like. As long as you have the right measures in the end, you can do the same. The original recipe uses brandy or rum, as you see, I used WHISKY.
Ingredients....
3 cups Sultanas.
1 1/2 cups Raisins (chopped)
1/2 cup Currants.
1/2 cup Pitted Prunes (chopped)
2/3 cup Glace Cherries (halved)
3 tablespoons good dark Marmalade.
1 cup WHISKY. (and more for later)
250g Butter.
1 Orange (zest only)
1 Lemon (zest only)
1 cup Dark Brown Sugar.
4 Eggs.
2 cups Plain Flour.
2 tsp. Mixed Spice.
Method....
Line a deep 23cm round or deep 19cm square cake tin with 2 layers of baking paper. Bring paper 5cm above edge of pan.
Combine fruit, marmalade and whisky in a large bowl, mix well with a wooden spoon and leave to stand over night.
Beat butter and zests in a small bowl with electric mixer, add sugar, beat until combined. Add eggs one at a time, beating only until combined between additions.
Stir creamed mix in to the fruit mix. Mix in sifted dry ingredients until all combined
Spread the cake mix in to the prepared tin.
Bake in a slow oven 125c for 3 and 1/2 hours.
HINT..... I wrapped the outside of my tin in double foil to protect it from burning.
When the cake is cooked, turn off the oven, pierce the cake with a skewer in several places, pour more WHISKY over the cake and top with Golden Castor Sugar. Place back in to the oven and leave over night again. This gives it a lovely crunchy crust. See below for the cut cake.

ENJOY!

Biscotti

As some of you might know, I am a big fan of James Martin. Here is another one of his recipes from DESSERTS (a fabulous collection of recipes from SWEET BABY JAMES)
I did change a few things, as I was out of hazelnuts, almonds and dried strawberries. Used green cherries and the nuts were replaced with pistachios.

Ingredients....
250 g Plain Flour
250 g caster sugar
3 medium Free Range Eggs lightly beaten
50 g dried sweetened strawberries chopped
100 g dried Apricots chopped
50 g medjool dates stones removed, chopped
75 g Pistachios shells removed
50 g whole blanched Almonds
50 g Hazelnuts shells removed
1 Lemon zest only

Method....

For the biscotti, preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
Mix the flour, sugar and baking powder together in a large bowl. Add half the beaten eggs and mix well, then add half of what's left and mix again. Add the last quarter a little at a time until the dough takes shape but isn't too wet (you may not need to use all of the eggs). Add the fruit, nuts and
lemon zest and mix well.
Divide the dough into six pieces. With wet hands, roll each piece into a sausage shape about 5cm/2in wide and place well apart on the baking sheet. Lightly flatten the 'sausages' and bake for about 20 minutes, or until golden-brown. Remove from the oven and leave to cool and harden for ten minutes.
With a serrated knife, cut the 'sausages' on an angle into 0.5cm/¼in slices and lay these on the baking sheet. Return to the oven and bake for eight minutes, then turn the slices over and cook for a further 10-15 minutes, or until they are a pale golden colour. Remove from the oven and cool on wire racks. When completely cold, the biscotti can be stored in airtight jars for a week or more.
I didn't make the Limoncello, although I certainly have enough lemons at the moment to do so. Shop bought for me, and then dunked the biscotti in to the Limoncello. DELISH.

Chocolate and Raspberry Cake

This recipe was found in a lift out magazine called Sunday Life, dated May 2004. The cake is based on a prize winning recipe from Peter Bennett, a regular entrant in the cooking section of the Royal Melbourne Show.

Dead Easy Chocolate Cake.
Ingredients:
200g S.R. Flour.
25g Cocoa Powder.
250g Dark Brown Sugar.
125g Butter (at room temperature)
2 Eggs.
2 tsp Vanilla Essence.
160ml Water.
200g fresh or thawed Raspberries.

Chocolate Glaze:
80ml Pouring Cream.
150g good quality Dark Chocolate. (chopped in to small pieces)

Method:
Preheat oven to 170c. Grease and line a 20cm cake tin.
Place all ingredients (except the raspberries) in a large mixing bowl and mix for 2-4 minutes until all combines , light and fluffy.
Fold in most of the raspberries (keep back some for decoration if you like). Pour the cake mix in to the prepared tin and smooth the top with a spoon. Bake for 50-55 minutes or until skewer comes out clean. Stand cake for 5 minutes in tin to cool a little, then turn out on to a rack to cool more.
Meanwhile, make the chocolate glaze.
Heat the cream in a saucepan until almost simmering. Pour the cream over the chocolate that is in a heat proof bowl. Let stand for 1 minute, then stir until smooth.
Pour over the now cooled cake and decorate with the spare raspberries. Allow the glaze to set a little before cutting. Enjoy, we did.

Passionfruit (Panama Red)

I planted this passionfruit vine in very early spring last year (September 08) some six months ago. The main reason for putting this in, was to cover a rather ugly fence and the fruit it would give me, would be a bonus. I am so excited as this is my very first fruit. There are loads more still to come, but they drop off the vine in their own good time, when they are ripe. Most are still green. That's fine, as it gives me time to hunt for recipes. I shall be putting this plant on my gardening blog http://salsgardensanctuary.blogspot.com/ in the next few days with a few more pictures and a bit of history of the plant and the flower. Meanwhile, here are some lovely recipes that I have found and wish to try.

Passion Fruit Freeze
2 Cups orange Sorbet
1 Cup milk
3 Passion fruit
Cut open 3 passion fruit and scoop pulp and seeds into the milk. Stir with a fork to extract the juice from the pulp. Strain into blender. Add the sorbet and blend for 15 seconds or just until all the sorbet is smooth. Pour the passion freeze into a tall, chilled glass.
If available, place a sprig of mint on top and serve immediately.

Passionfruit Curd

Many recipes require that you make this in a double boiler, and you can do that. Just mix all the ingredients and cook slowly in the double boiler for about 10 to 15 minutes, until thickened. If you do not have a double boiler, don't worry. This recipe works just as well if you keep an eye on your heat and keep stirring.

5 tablespoons unsalted Butter. ½ cup Icing Sugar. 2 tablespoons Lemon juice. ½ teaspoon Lemon zest (optional) 2 Eggs. Pulp of 3 Passionfruit, strained (about 3 tablespoons)

Melt sugar and butter in a small stainless steel or porcelain saucepan over moderate heat until sugar is dissolved. Remove pan from heat and add passionfruit juice, lemon juice, lemon zest and eggs, in that order, stirring constantly. (You don't want the eggs to congeal before they are incorporated into the mixture, therefore you add the other ingredients first to cool the temperature slightly, and then make sure you stir the eggs well when you add them) Return to stove and cook on low heat, stirring constantly, about 10 minutes, or until mixture is thickened and coats the spoon. The curd will thicken more as it cools. Refrigerate or store in sterilized jars.

Passionfruit Milk Shake

1 cup cold Milk. 2 Passionfruit. 2 large scoops of Chocolate Ice Cream. Whipped Cream for garnish (optional).

Scoop the pulp from the two fruit into the milk. Stir the mixture with a fork to extract the juice from the passionfruit pulp. Strain if desired to remove the seeds. Place ingredients in a blender and process on HIGH for 30 seconds or until smooth and creamy. Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.

Vanilla Apple Cake.

A box of Apples was a very recent purchase at a very good price. I mainly bought them so I could have a store of frozen apples in the freezer, ready to use. But there was nearly a 100 apples in the box, far too many for my already bursting at the seams freezer.
So, off I went searching the blogs for some nice recipes using apples. And found this on Rosie's blog. http://rosiebakesapeaceofcake.blogspot.com
I made a couple of changes, ie: had no Demerara sugar, so used raw instead. And used some of the partially cooked apples instead of raw apples. For the topping, I used raw sugar and mixed spice instead of the cinnamon.
This cake is moist, sweet, fruity and a keeper. I shall make this often, there's only one small slice left.
Thank you Rosie.
Please visit Rosie to see the full recipe.

Three Berry Mouse

It was such a hot day yesterday (temps were 45c) and I decided to play in the kitchen with the air conditioning on. After a little searching in the pantry and freezer, came up with this Berry Mouse.
I just used my judgement for the recipe, and I will type it up later today.

Sorry I didn't get back to this sooner but I had a few things I had to tend to.

I have been to the Aeroplane jelly website to do some research. See this link....http://www.aeroplanejelly.com.au/ There are some lovely fresh ideas on there using the jelly crystals. For my Berry Mouse above, I used *Berry Blast* which is strawberry, raspberry and blackcurrant.

I used two packs. First, I put the white of one egg around my serving dish and then sprinkled some of the jelly crystals from one pack, onto the egg white. Then I dissolved the rest of the crystals (1 and 3/4 packs) in one cup of boiling water in a glass jug, when they had dissolved enough, I added one cup of cold water and let it stand to cool a little more.

1 cup = 250mls

When ready I started adding 2 cups of thickened dairy cream, then whisked and whisked until it became aerated and thicker. Put into the fridge to chill for an hour and then whisked again. At this point, I poured the contents of the jug into the prepared dish and back to the fridge for a couple of hours to set properly.

I served ours with a mixed berry compote, which I made by using frozen loganberries, strawberries and raspberries, a little sugar and a good slurp of strawberry liqueur. Bringing it to a boil and then simmering for a few minutes until the fruit was mushy.

Might I add at this point, the aroma in my kitchen was Divine.

If you can not get Aeroplane jelly crystals in the country you are in, I am sure that any make will do.

The Lime cheese

cake is next on

my list to try.

Christmas Lights Fruit Cake.

Not too much effort put into this cake, as I am making a white chocolate mud cake for Christmas. So this is a shop bought cake by Fowlers Vacola. A deliciously moist fruit cake filled with Spiced Apples, Apricots, Peaches and Pears. I glazed it with warmed Apricot jam and decorated with glazed Oranges, glazed Pineapple, glazed Peaches and a green Cherry.
Now to get on with the over cake.

Fruit and Nut Chocolate Brownies.

A very simple chocolate brownie recipe with the additions of Sultanas and chopped Walnuts.

INGREDIENTS

200 gms. Milk Cooking Chocolate.
125 gms. Butter.
1 cup Brown Sugar.
2 teaspoons Vanilla Essence.
2 Eggs. (lightly beaten)
1 cup Self Raising Flour.
1/2 cup Chopped Walnuts.
1 cup Sultanas.

METHOD

Preheat oven to 160c.
Melt the chocolate and butter in a large bowl over
simmering water.
Stir in the sugar, vanilla essence and the eggs.
Mix well.
Add the flour, sultanas and walnuts and stir well.
Pour the mixture into a lined 28 x 18 cm slab tin.
Bake for 45-50 minutes.
Leave in the tin to cool.
Dust with icing sugar, if you wish.

These are really delicious when served still slightly warm from the oven and, just before going to bed with a big dollop of cream and a cuppa.

Jessie Tweddles Fruit Loaf.

Who is Jessie Tweddle?

Jessie Tweddle was a friend of the mother of Rhyleysgranny. Rhyleysgranny writes the excellent blog at http://teandwheatenbread.blogspot.com
This is a very old recipe and has been used many thousands of times, all with great success.
Both ladies have since pasted over and it is up to Rhyleysgranny to keep this recipe going.

Here is the original recipe.

4 oz marg/butter.
4oz brown sugar.
8 oz mixed fruit.
1 Teacup cold tea.
1 level teasp Bicarbonate of soda.
8 oz SR Flour.
1 teasp mixed spice.
1 egg.

Simmer marg/butter, sugar,fruit,
tea, soda bic. for 20 mins.
Allow to cool, add egg flour and spice.
Bake in a loaf tin at 350.F/180.C/Gas 4
until skewer comes out clean.

Cherries and nuts can be added if desired.







Now, I had no mixed spice, so used ginger and cinnamon.

Also, we are not that keen on mixed dried fruit, so pineapple and sultanas were used.
And before putting into the oven, I sprinkled raw sugar over the top of the uncooked cake.
This loaf/cake is just fabulous, not too sweet, moist, and ideal with a cuppa in the afternoons. In future, I shall be making two at a time. One for now and one for the freezer.
A BIG Thank You to Jessie Tweddle and Rhyleysgranny, who hopefully soon will do a write up on her blog, all about this dear lady.

Thank you RECIPE MUNCHER.

Strawberry Trifle.

I have made the traditional sherry trifle many times, and usually at Christmas time. But having found a new series of liqueurs recently, (well, new to me) I really wanted to see if this would work, and it did.

The liqueurs are VOK made here in Australia. With some really sexy and delicious cocktails at their website. www.voktails.com.au (Have a look at *Sex on the Beach*)

I used the Orange Curacao in the Chocolate Orange Cake. (See under my labels)

I also wanted to try it with making blancmange instead of the custard, but when it came to the making, I had no cornflour. So good old BIRDS CUSTARD with a dash of strawberry essence did the trick.

I used shop bought sponge but you could use

your own.

To make your layers.

Slice cake and put in bottom of large bowl.

Dollop strawberry jam over this.

Pour the Strawberry liqueur over the cake.

Then soak over night.

Make 1 litre of custard and allow to cool.

Put over the soaked cake.

(I let mine get very cold in the fridge, before adding the cream.)

Whip cream until it forms peaks.

Spread over the custard.

Decorate with fresh strawberries.

Do hope you have fun with making yours and do visit that web site. They have some lovely recipes there. I am a big VOK fan now, and will be getting the Melon next.

Lemon Butter/Curd

Following on from my Citrus crop posted a few days ago, and from the Lemon Butterfly cakes. Thought I better put up the recipe for Lemon Butter/Curd.

You will need...

Clean sterilized glass jars.

1 large glass bowl for going in microwave.

330mls of fresh lemon juice (I used 7 large lemons)

8 ozs Butter.

1 lb Sugar.

8 eggs well beaten.

In the large glass bowl stir the sugar into the lemon juice. Cut the butter into small pieces and add to the bowl.

Finally, pass the beaten eggs through a sieve, pushing through with a wooden spoon. Throw away the yukky stringy bits from the eggs.

Microwave on high, for a minute at a time, stirring each time too. Until the curd is fairly thick ( it took me 8 minutes in all. Don't be alarmed if it looks a little thin after this time 'cos it does thicken when set in the jars)

Place the hot Butter/Curd into the jars and label.

Will keep for a few months in the fridge, once opened.

This recipe was given to me by a lovely Scottish lady called Rita. (Jaygirl from Violet's Pantry)

Thank you Rita.

Lemon Butterfly Cakes

Cakes:

2 cups S.R. Flour.
3/4 cup Castor Sugar.
2 Eggs.
3/4 cup of Milk.
1/2 cup softened Butter.

2 teasps of Lemon zest.

Fillings:

Lemon curd.

Raspberry jam.

Marmalade.

To finish:

Icing sugar.
Lemon jelly sweets.

Small M & M's.

Method:

Cream the sugar and butter together, add eggs and mix again.
Now put in the milk and mix a little and then slowly,
a little at a time, add the flour. I used my hand held mixer.

Stir in the lemon zest with a spoon.
Place mix into cupcake cases and cook in the oven for
20-25 minutes at 170c

Allow to cool before doing next step.

With a sharp pointed knife, cut out a circle

but not too deep. Cut the circle in half to form

the wings.

Fill the hole with Lemon Butter or as I did, some

raspberry jam and some with marmalade.

Place the wings, and dust with icing sugar.

Now add your decorations.

Done. Enjoy.

Pineapple upside down cake

Recipe for Pineapple Upside Down Cake:

Topping:

80 grs Butter.

1/2 Cup brown sugar.

Small can of pineapple slices.

Glazed cherries (optional).

Cake:

2 eggs.

2/3 Cup Sugar.

3/4 Cup pineapple juice (from can).

1 tsp vanilla essence.

1 Cup self raising flour.

1/4 tsp salt.

Topping:

Do the following in a 20cm cake pan.

1. Melt butter in microwave and then pour into cake tin.

2. Spread brown sugar evenly over the butter.

3. Arrange pineapple slices and the cherries in a desired pattern on the butter / sugar.

Cake:

1. Beat eggs for about five minutes.

2. Continue beating and gradually add in sugar, then juice and vanilla.

3. Add sifted flour and salt to the mixture.

4. Pour over the topping in the cake tin.

5. Bake in oven (moderate 180C) for 45 minutes to an hour.

6. Turn pan upside down on a plate and cool for 10 - 15 minutes.

Today's Citrus Crop from the Vegie Garden

We are so lucky where we live. We don't have frosts,

although the temperature does drop to around 3c

in winter. But in the summer, it often reached the

high 30c's and one Christmas not so long ago, it

was 52c on Boxing Day. Yes, we melted that year.

Anyway, what I am getting at here, is we are in an

excellent position for growing Citrus. Hot and long

summers, and all we have to worry about is keeping

the water up to them. We do have two water tanks

in now, so that should help us this summer. With

heavy water restrictions here on the coast, we can't

just go and turn a tap on. Much as I would like to

some days.

What do we have in?

Imperial Mandarin. (gave us 23 in second year)

Grapefruit. (second year gave us over 50)

Lime. (third year, too many to count)

Valencia Orange. (third year and over 50)

Meyer Lemon. (hundreds)

Lemonade Lemon. (again, hundreds)

Now I am in a bit of a dilemma, having harvested

today. What do I make?

Fed up of making marmalade and the like.

So will be juicing a load and freezing it.

Orange and Lemon muffins.

Self saucing Lemon pudding.

Lemon chicken, are just a few I have thought of.

That is a Meyer Lemon I am holding, sorry about the picture quality, but my arms weren't long enough to get it in focus properly. LOL, LOL.

Spiced Fruit Cake

I love playing with recipes, adapting them to suit myself,

and if it works, YAY, I am a happy little girlie.

This is actually a Barm Brack recipe that I played with.

So it is now a Spiced and Boiled Fruit Cake.

This is what I used..

500 grams mixed Dried Fruit.

(Prunes, Currants and Sultanas)

2 cups of Water.

200 grams of Brown Sugar.

200 grams of S.R. Flour.

2 Eggs.

1 teasp. Cinnamon.

1 teasp. Nutmeg.

1 teasp. Cloves.

(All ground)

1 cup of candied Cherries (cut)

Raw sugar for putting on top.

What to do.....

Place the water and spices into a large saucepan

and bring to the boil. Put in the dried fruit and

half the brown sugar and bring back to the boil.

Then gently simmer while you do this next step.

Sift the flour into a large bowl, add the last of the

brown sugar. Now have a cuppa while the fruit

is cooling. You turned it off when you made the

cuppa.

Okay, back to it. Pour the fruit mixture into the

flour/sugar bowl and add the two eggs. Mix with

your wooden spoon, we don't want to break up

the fruit. Add the cherries now too.

If the mix is a little too stiff (mine wasn't) you

can add a little canola oil here. Just a touch mind.

Grease a loaf tin (I used my Analon loaf tins) 2

Place cake mix into the tins and sprinkle the

raw sugar on top. Bake in a oven at 170c for

around an hour, or until skewer comes out clean.

Take out of oven and allow to cool before taking

out of tin.

This cake keeps for ages in a cake tin, but one

of mine went in the first day, so I hid the

other one.

Now sit back again with another cuppa and

a slice of this delightful cake.

Irish Barm Brack

I have been making Barm Brack for as long as I can remember. From an old hand written recipe my grand mother gave me when I was first married (36 years now)

But, to be trueful with you, I was a little bored with it and wanted something a little different.

So did some research on the net and came up with this one. So, it's mainly the old recipe with a few added touches.

My dear friend *Granny* from http://www.teandwheatenbread.blogspot.com/ in Ireland keeps me supplied with P.G. Tips tea, for which I am forever grateful. And I used 2 bags to make the tea for this recipe.

The cake stand was sent to me from yet another blogger friend of mine in New Zealand. Thank you http://www.thinkingaboutfood.blogspot.com/

What you will need..

1 strong black cup of tea.

A good slurp or two of Irish Whisky.

500gms. Dried Fruit (Sultanas, Raisins

Dates and Prunes)

200gms. S.R. Flour.

200gms. Dark brown Sugar.

4 tblsps of good quality Marmalade.

1 Egg.

Butter for greasing.

2 teasp. Mixed Spice.

Method...

Make the cup of tea and add the Irish Whisky.

Put it and the dried fruit in a large bowl

and soak over night.

Sift the flour straight into the tea/fruit bowl.

Add the sugar and mixed spice

and gently mix.

Now put in the egg and marmalade.

Mix 'til well combined, but not over worked.

Grease a baking tin or cake tin with the butter

and pour mixture in.

Place in a preheated oven (180c)

and bake for 1 hour and 20 minutes.

Or until skewer comes out clean.

The aroma coming from the oven as this cake

is cooking is just devine and I do hope you

make it and enjoy as much as we do.

Fruit salad and raspberry sorbet

Fresh fruit is so beautiful here in Australia at the moment, even though it is winter. And what could be nicer and healthy too, than a fruit salad.

My fruit salads change every time I make them, but usually add one tin of fruit so I can get a lovely syrupy juicy sweet salad.

With this one I used.....

Half a HONEY DEW MELON.

1 GRANNY SMITH APPLE.

1 cup of frozen STRAWBERRIES.

1 cup of frozen RASPBERRIES.

1 tin of APRICOTS in syrup.

Prepare all fruit and dice where needed. Put all into a bowl and chill in the fridge.

I served mine with Raspberry Sorbet and sprinkled a few raspberry bits over the top.

You could change the fruits to suit yourself and add a liqueur to the syrup. That is soooooo delish.

Wanted to share with you just some of the beautiful fruits that are in season right now, here in Australia.

Wonderfully crisp Granny Smith apples.

Juicy and sweet seedless grapes.

The only orange item I allow in the

house as I dislike the colour.

The Imperial Mandarin.

And I wait all year for these delightfull

apples. PINK LADY'S A really sweet

eating apple that at the moment, I

can't get enough of.

Just love the colours of this picture, it was take in my kitchen this morning

with natural sun light only. (No flash)