Deborah’s folly

Fairlady
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (15)

12.00 peaches — dried
24.00 apricots — dried
water
china tea — or jasmine tea
30.00 ml sugar
2.00 cardamom — removed from their pods
1.00 cinnamon — stick
1.00 orange — peel only
5.00 ml vanilla — essence
5.00 ml almond essence
3.00 oranges — peeled and segmented
450.00 g youngberries
350.00 ml cream — fresh, whipped
30.00 ml yoghurt — natural
soft brown sugar
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Method:

Cover and peaches and apricots in boiling water and soak in tea overnight.
Remove from tea and set aside.
Place tea in a saucepan with sugar. Add cardamom seeds, cinnamon stick, orange peel, vanilla and almond essence. Bring to boil, add peaches and apricots. Turn down heat and simmer gently for 5 to 6 minutes to poach fruit.
Remove and cool fruit, reserving poaching liquid.
Layer peaches and apricots, oranges and youngberries in a glass bowl. Add poaching liquid.
Refrigerate to chill thoroughly. Whip cream until thick. Fold yoghurt in carefully, spoon over fruit.
Cover with a thick layer of soft brown sugar and chill for 8 hours in the refrigerator, or until sugar dissolves into a thick crust.



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