2 bananas
2 teaspoons lemon juice
2 peaches
25 g (1 oz) raisins
4 tablespoons fresh orange juice
150 g (5 oz) raspberries
a pinch of nutmeg
2 teaspoons lemon juice
2 peaches
25 g (1 oz) raisins
4 tablespoons fresh orange juice
150 g (5 oz) raspberries
a pinch of nutmeg
method
1. Peel and slice the bananas and brush the slices with lemon juice to prevent discoloration. Put in a bowl.
2. Peel, stone and slice the peaches, then add to the bananas with the raisins.
3. Add the orange juice and stir gently to mix. Leave for 30 minutes for the flavours to blend.
4. Divide the fruit between four individual glasses or dessert bowls.
5. Puree the raspberries by rubbing them through a sieve. Spoon a portion of raspberry puree over each serving of fruit to decorate and sprinkle with a pinch of nutmeg. Chill until ready to serve.
Most supermarkets now sell freshly squeezed orange juice in 500 ml (18 fl oz) and 1 litre (1 3/4 pint) bottles. It is much quicker to use this than to squeeze the fruit yourself. The juice can be stored in the refrigerator for several days.
2. Peel, stone and slice the peaches, then add to the bananas with the raisins.
3. Add the orange juice and stir gently to mix. Leave for 30 minutes for the flavours to blend.
4. Divide the fruit between four individual glasses or dessert bowls.
5. Puree the raspberries by rubbing them through a sieve. Spoon a portion of raspberry puree over each serving of fruit to decorate and sprinkle with a pinch of nutmeg. Chill until ready to serve.
Most supermarkets now sell freshly squeezed orange juice in 500 ml (18 fl oz) and 1 litre (1 3/4 pint) bottles. It is much quicker to use this than to squeeze the fruit yourself. The juice can be stored in the refrigerator for several days.
serving amount
serves 4
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