| Melrose Creams |
| ingredients: |
8
ounce (225g or US medium size)
can of pineapple rings
14 ounce (400g or US large size)
can of apricots
½ pint
(300ml or 1¼ cups) double
cream (whipping cream)
½
pint (300ml or 1¼ cups)
single cream (light cream)
12 glacé (candied) cherries,
cut into quarters 2 ounces (50g
or ½ cup) plain (semi-sweet)
grated chocolate |
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| method: |
Drain the juice from the pineapple and cut each ring into six equal sized
pieces. Purée the apricots
in a blender or food processor
or rub them through a sieve
(strainer).
Whisk the double/whipping cream
until it is softly peaking,
then stir in the cut cherry
pieces. Then slowly whisk in
the apricot purée until
it is blended with the cream.
Divide the pineapple pieces
between six small dessert glasses
and spoon the apricot cream
over them. Chill.
Before serving, pour over a
thin layer of chilled single
cream and sprinkle with the
grated chocolate.
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| Here
is a simple recipe which uses tinned
fruit and cream to create a delicious
dessert to end a meal. |
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