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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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The-Heat-Is-On Tropical Fruit Compote

 

 

 

OMG OMG OMG! I’ve fallen in love… with a compote!

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No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)

It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!

Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.

I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!

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But don’t just take my word for it – have a go at making it yourself!

Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used  as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.

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And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.

Awesome!

THE HEAT IS ON TROPICAL FRUIT COMPOTE

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THE FOOD STUFF:

1 medium pineapple

2 large mangoes

5 passion fruit

Zest of 1 lime

Juice of 1/2 lime

1 vanilla pod

1 star anise

1/4 teaspoon mixed spice

2 tablespoons runny honey

a couple of good glugs of Malibu

THE EQUIPMENT STUFF:

1 Sharp knife

1 chopping board

1 baking tray

A variety of spoons

GET BUSY:

  1. Turn oven on to
  2. Peel and core pineapple and cut into chunks.
  3. Peel mangoes and cut into large chunks.
  4. Cut each passion fruit in half and scoop out pulp.
  5. Place fruit in an oven proof dish.
  6. Cut vanilla pod in half lengthways and scrape out seeds.
  7. Add vanilla to the fruit.
  8. Add remaining ingredients.
  9. Combine well.
  10. Pop in the oven and cook for 25mins or until pineapple chunks have softened.
  11. Take out of oven – and enjoy any way you wish!

 

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