Cooking For 1967 SHERRIED FRUIT
CELIA TIMMS)
(By
Most people enjoy fresh fruit desserts and while there is an abundance of fruits we can indulge this pleasure. Even fresh fruit can be made more exciting, as in this example of sherried fruit dessert. For six servings you will need: 2 cups rock melon ball# 2 cups strawberries 2 cups boysenberries 1 cup sugar 1/3 cup sherry 2 tablespoons brandy Mint sprigs. Method: Melon balls can be easily made using a teaspoon, carefully shaping the pulp of the melon as you dig into it. Combine the fruits, sugar and liquor in a large bowl and refrigerate, covered overnight
or several hours at least. Spoon into separate dessert dishes and garnish with fresh mint. The sugar may be replaced with advantage by honey.
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Bibliographic details
Press, Volume CVI, Issue 31323, 20 March 1967, Page 2
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131Cooking For 1967 SHERRIED FRUIT Press, Volume CVI, Issue 31323, 20 March 1967, Page 2
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