Fruit Cocktail

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Fruit slice with custard

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1 1/2 cups (225g) self-raising flour, sifted
  • 1 teaspoon baking powder, sifted
  • 120g caster sugar
  • 2 eggs, lightly beaten
  • 100ml vegetable oil
  • 415g canned fruit cocktail in natural syrup, drained
  • 30g desiccated coconut
  • 30g brown sugar

Custard

  • 400ml thickened cream
  • 100ml milk
  • 1 vanilla bean, split, seeds scraped
  • 5 egg yolks
  • 1/2 cup (110g) caster sugar
  • 2 teaspoons cornflour

Method

  • Step 1
    Preheat the oven to 160°C. Grease and line the base of a 4cm-deep, 18cm x 25cm lamington pan.
  • Step 2
    Combine the flour, baking powder and sugar in a large bowl. Add the eggs and oil, mix until well combined, then carefully stir through the drained fruit. Spoon the mixture into the prepared pan.
  • Step 3
    Combine the coconut and brown sugar in a bowl, then sprinkle over the top of the slice mixture.
  • Step 4
    Place in the oven for 25 minutes, or until a skewer inserted in the centre comes out clean. Remove and allow to cool in the pan, then slice.
  • Step 5
    To make the custard, heat the cream, milk, and the vanilla pod and seeds in a saucepan until scalding point. Remove from the heat and set aside for 5 minutes to infuse.
  • Step 6
    Place the egg yolks, sugar and cornflour in a bowl and beat until pale. Strain the cream into the egg mixture, then beat to combine.
  • Step 7
    Return to a clean saucepan and stir over low heat for about 2-3 minutes or until custard thickens enough to coat the back of a wooden spoon.
  • Step 8
    To serve, pour warm custard over each fruit slice.

Sparkling fruit cocktail

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 8 sugar cubes
  • 16 frozen raspberries
  • 24 thin orange rind strips
  • 2 x 750ml bottles sparkling white wine, chilled

Method

  • Step 1
    Place 1 sugar cube, 2 raspberries and 3 orange strips in each of 8 champagne flutes. Top with sparkling wine. Serve.

Sparkling fruit salad

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 1/4 honeydew melon, peeled, seeds removed
  • 1/4 rockmelon, peeled, seeds removed
  • 500g seedless watermelon, rind removed
  • 1/2 large pineapple, peeled
  • 2 tablespoons mint, shredded
  • 2 1/2 tablespoons pure icing sugar
  • 1 cup pink sparkling wine, chilled

Method

  • Step 1
    Thinly slice honeydew, rockmelon, watermelon and pineapple. Arrange fruit and mint in layers in a large, shallow bowl.
  • Step 2
    Stir icing sugar and sparkling wine in a jug until icing sugar is dissolved. Pour over fruit. Cover with plastic wrap and refrigerate for 1 hour to allow flavours to develop. Spoon into bowl. Serve.

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