3 tablespoons unsweetened orange juice
4 tablespoons creme de cassis
2 tablespoons clear honey
450 g (1 lb) black dessert cherries, stoned
225 g (8 oz) ripe blackcurrants, trimmed and 'tailed'
225 g (8 oz) loganberries or raspberries, hulled
2 tablespoons pine nuts
4 tablespoons creme de cassis
2 tablespoons clear honey
450 g (1 lb) black dessert cherries, stoned
225 g (8 oz) ripe blackcurrants, trimmed and 'tailed'
225 g (8 oz) loganberries or raspberries, hulled
2 tablespoons pine nuts
method
1. Mix together the orange juice, creme de cassis and honey and stir until the honey has dissolved.
2. Mix the cherries, blackcurrants and berries. Pour over the cassis mixture, stir well, cover and chill for at least 3 hours. Some of the juice will be drawn from the fruit to make a tangy dressing.
3. Scatter on the pine nuts just before serving. Serve chilled, with natural low-fat yogurt.
In the soft fruit season, take advantage of pick-your-own opportunities to obtain high quality fruit at lower prices than charged in a shop.
2. Mix the cherries, blackcurrants and berries. Pour over the cassis mixture, stir well, cover and chill for at least 3 hours. Some of the juice will be drawn from the fruit to make a tangy dressing.
3. Scatter on the pine nuts just before serving. Serve chilled, with natural low-fat yogurt.
In the soft fruit season, take advantage of pick-your-own opportunities to obtain high quality fruit at lower prices than charged in a shop.
serving amount
serves 6
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