2 oz (50 g) raisins, rinsed
50 ml (2 fl oz) brandy
juice of 2 oranges
2 oranges, peeled, segmented and cut into bite-sized pieces
2 red eating apples, cored and cut into bite-sized pieces
1 small pineapple, about 2 lb (900 g), peeled, cored and cut into bite-sized pieces
2 oz (50 g) hazelnuts (filberts), coarsely chopped and toasted
Greek strained yogurt, to serve
50 ml (2 fl oz) brandy
juice of 2 oranges
2 oranges, peeled, segmented and cut into bite-sized pieces
2 red eating apples, cored and cut into bite-sized pieces
1 small pineapple, about 2 lb (900 g), peeled, cored and cut into bite-sized pieces
2 oz (50 g) hazelnuts (filberts), coarsely chopped and toasted
Greek strained yogurt, to serve
method
1. Place the raisins in a bowl, add the brandy and soak for at least 2 hours.
2. Put the orange juice and all the fruit in a serving bowl. Stir gently to mix.
3. Add the raisins with any brandy left in the bowl and sprinkle the toasted hazelnuts over the top.
4. Serve with Greek strained yogurt.
2. Put the orange juice and all the fruit in a serving bowl. Stir gently to mix.
3. Add the raisins with any brandy left in the bowl and sprinkle the toasted hazelnuts over the top.
4. Serve with Greek strained yogurt.
serving amount
serves 4
rate this recipe
6.6
out of 10
6 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
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.
