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Fresh fruit purée with custard

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 5
Servings 6
Time 5


  • 8
    seasonal fruit of you choice (mangoes, nectarines, pawpaw or stewed peeled apples)
  • 30
    caster sugar
  • 15
    brandy, liqueur or sherry (optional)
  • 50
    Ultra Mel Vanilla Custard
  • 6
    mini easter eggs and mint to decorate


Purée the fruit and stir in the caster sugar and brandy, liqueur or sherry (if used).

Spoon the purée into 6 individual glasses and top with a generous layer of custard.

Refrigerate until just before serving.

Decorate each with a mini Easter egg and a sprig of mint.


Read more on: fruit

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