Desserts
Recipes
-
Fruit Baskets Recipe
Ingredients
Serves
4
Pineapple sauce:
-
2 slices of
pineapple, peeled, cored and chopped
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125 ml/4 fl oz
pineapple juice
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1-2 drops yellow
food coloring
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125 ml/4 fl oz
natural yogurt
Filling and decoration:
Method:
-
Sift
the flour and icing sugar into a bowl, then beat in
the egg whites until smooth. Cover and leave to
stand for 1-2 hours. Stir in the orange extract and almonds.
-
Mark
four 18 cm/7 inch circles on silicone paper
and spread out on 2 baking sheets. Spread the batter
in the marked circles, then bake in a preheated
oven, 180°C
(350°F) Gas Mark 4, for 8 minutes or until pale
golden.
-
While the biscuits are cooking, prepare 4 oranges for
moulds. Cut a fine slice off each, so that they
stand up well, and grease lightly with oil.
-
Allow the cooked biscuits to cool for about 1
minute, then ease them off the baking sheets and
mould over the prepared oranges.
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To make the
pineapple sauce, place the pineapple, juice and
yellow food coloring in a small saucepan and simmer
for 2 minutes.
-
Transfer to a food processor or
blender and work to a puree. Chill, then mix in the
yogurt.
-
To serve, place each biscuit basket on a pool of
pineapple sauce on a dessert plate. Fill the baskets
with seasonal fruit and dust with icing sugar.
Note:
Use whatever fresh seasonal fruit you wish to fill
these little biscuit baskets. Blueberries and sliced
fresh figs are a good choice, but any combination of
small or sliced fruits, such as strawberries,
raspberries or green grapes, can be used. Arrange
the fruit in the baskets just before serving them.