Festive fruit sauce

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Fruit

By Food24 November 03 2009
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Ingredients (9)

60.00 ml raisins
60.00 ml sultanas — blanched
125.00 ml glacé pineapples
125.00 ml glacé figs
60.00 ml glacé cherries
60.00 ml brandy
60.00 ml van der hum liqueur
2.00 oranges — zest and juice
almonds — slivered, toasted
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Method:

1. Combine the fruit, brandy and Van der Hum in a bowl. Add the orange juice.
2. Cover and leave the mixture to stand overnight.
3. Decorate with thin strips of rind and slivered almonds. Serve with Amaretto Bavarian cream (see recipe) if desired.



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