Ruby Fruit Salad Recipe
- 1 large, ripe, juicy peach
- 2 large, ripe, red plums
- 20g (1oz) butter
- 2tbsp caster sugar
- 1tbsp rose water/ orange flower water
- 75g (3oz) raspberries
- 75g (3oz) redcurrants
- 75g (3oz) blackberries
- 1 pomegranate, cut in half and de-seeded
Half the peach and the plums, remove the stones.
Cut each half into four pieces. Melt the butter in a large frying pan and place the plums and peach slices in the butter.
Cook for 2 -3 minutes before turning over and sprinkling with the sugar.
Cook for a further 2-3 minutes and then pour over the rosewater.
Gently stir in the remaining fruits and heat through for about.
Try this Blackberry and Apple Crumble Recipe.