Gingered fruit cocktails recipe
information
Choose a cantaloupe or charentais melon for this dessert as they have very sweet orange-coloured flesh, which is highly scented. If either variety is unobtainable, use 1/2 small honey dew instead.
When you check for sweetness, remember that chilling will tone down the flavour and natural sweetness of the fruit mixture.
Serve the fruit cocktails as soon as they are assembled; if left to stand the biscuits will become soggy.
ingredients
3 unpeeled dessert apples, cored and sliced
2 large oranges, peeled and chopped, with pips removed
1/2 small melon, peeled, seeded and cubed
2 tablespoons light soft brown sugar (optional)
150 ml (1/4 pint) soured cream
8 - 10 gingernut biscuits, coarsely crushed
2 large oranges, peeled and chopped, with pips removed
1/2 small melon, peeled, seeded and cubed
2 tablespoons light soft brown sugar (optional)
150 ml (1/4 pint) soured cream
8 - 10 gingernut biscuits, coarsely crushed
method
1. Place the prepared fruit in a heavy-based saucepan. Cover and cook gently until the apples and melon are fender but not mushy. Remove from the heat. Taste the fruit mixture and sweeten with brown sugar, if necessary, then leave to cool.
2. Divide fruit mixture between 4 dessert glasses. Cover each glass with cling film and refrigerate for 20-30 minutes.
3. To serve: spoon the soured cream over the fruit and sprinkle the crushed biscuits on top.
2. Divide fruit mixture between 4 dessert glasses. Cover each glass with cling film and refrigerate for 20-30 minutes.
3. To serve: spoon the soured cream over the fruit and sprinkle the crushed biscuits on top.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
