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Sparkling Rosé Fruit Bowl

I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!

This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.

It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???

INGREDIENTS:

1 Granny Smith’s apple

200g raspberries

1 mango

1 pink grapefruit

500ml Sparkling rosé wine

2 tbspns Caster sugar

1/4 lemon

METHOD:

1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.

2. Peel and dice the mango.

3. Remove peel and pith from grapefruit and cut into segments.

4. Core and chop apple, leaving peel on if you wish.

5. Squeeze lemon juice over the apple.

6. Combine prepared fruit in a bowl with the raspberries.

7. Add remainder of the rosé wine to the syrup.

8. Pour sweetened wine over the fruits.

9. Serve with cream,yogurt, ice-cream or sorbet.

VARIATIONS

If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!

TROPICAL

Pineapple, mango, passion fruit, kiwi fruit with rum.

SUMMER BERRIES

Raspberries, strawberries, redcurrants and blueberries in champagne

FAR EASTERN

Lychees, rambutans, melon, papaya and dragon fruit in gin

PEACH MELBA

Peaches, raspberries, nectarines and apricots in Prosecco

ORCHARD FRUIT

Apples, pear, plums, apricots and blackberries in mulled cider

CHRISTMAS MAGIC

Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine

 

 

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Apricot Bakewell Tart

Who doesn’t like a large slice of Bakewell Tart? And if like me, you’re quite fond of apricots, then you’ll love this modern take on an old classic which uses apricot jam rather than the traditional raspberry. Easy to prepare and delicious – your family and friends will love this. If you don’t scoff the lot yourself, that is!

APRICOT BAKEWELL TART

 

Serves: 8-12
Prep Time: 20 minutes
Cooking Time: 1 hour
Cooling time: 1 hour

INGREDIENTS:
For the pastry

225g plain flour
110g unsalted butter
50g caster sugar
Pinch of salt
2 large eggs

For the filling

4 heaped tbsp. apricot jam
150g unsalted butter
150g castor sugar
3 large eggs

1 egg yolk
150g ground almonds
Zest of 1 orange
1 tsp. Almond extract
1 tbsp. flaked almonds
Icing sugar for dusting

METHOD:

  • Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas mark 4
  • To make the pastry, put flour, butter, sugar, and salt into food processor.
  • Whizz until it resembles breadcrumbs.
  • Add one egg and pulse the processor until the dough comes together.
  • Flatten into a disc; cover with cling film and chill for 30 minutes.
  • Roll out the pastry on a floured surface to about 3mm thick.
  • Grease  a 20cm, 3.5 cm deep fluted tart tin and line with pastry.
  • prick the base and chill for 20 minutes.
  • Line the pastry case with baking paper and fill with baking beans.
  • Cook for about 20 minutes.
  • Remove the beans and paper.
  • Beat the remaining egg and brush over the inside of the pastry case.
  • Cook for a further 5 minutes.
  • Leave to cool.
  • Spread the jam evenly over the base of the pastry case.
  • Cream the butter and castor sugar together.
  • Gradually add the eggs and egg yolk.
  • Fold in the ground almonds, orange zest  and almond extract.
  • Spoon the mixture over the jam.
  • Scatter with the flaked almonds and bake for 25-30 minutes.
  • Serve with cream, ice-cream, custard or mascarpone.

 

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