Berry and Cherry Delight

About this time of the year friends tend to share beautiful cherries, nectarines, plums and blue berries with us – but even David can only eat so much fresh fruit in a day! So our intrepid leader has created his own recipe to stew these summer delicacies, forming the basis for a delicious dessert for those long hot nights!

Stone fruit – can be cherries, apricots, plums, nectarines or “non-stone” blueberries.
Lemon juice

Wash fruit and place in a saucepan. (You will need to cook each variety in a separate pan or you will end up with a brown mushy mess!)
Cover fruit by about 3cm with water, and add a couple of table spoons of brown sugar per kilo of fruit, plus a squeeze of lemon juice. Simmer until tender (about 20 minutes). Remove from heat and allow to cool before storing for up to a week in the fridge.

To serve, drain individual fruits and arrange on a white plate. Add a scoop of real (i.e. not “lite” or fat free) vanilla icecream, a sprig of fresh mint, and drizzle with Cheat’s Chocolate Sauce.

Cheat’s Chocolate Sauce

1 large block of Nestle Club Chocolate
150 ml of thickened cream
Dessertspoon of brandy

Break chocolate into small pieces, place in pyrex bowl, cover with cling film, and microwave on medium-low for 3 minutes or until soft.
Stir in thickened cream until semi-runny.
Add brandy and stir, keep soft by placing bowl into another bowl of warm water.
Drizzle over fresh or cooked fruit and enjoy!

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