| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Dessert apples |
| 225 |
g |
Green grapes; seedless preferably |
| 100 |
ml |
White wine |
| 1/2 |
|
Lemon; juice of |
| 2 |
tb |
White rum |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
ts |
Fresh root ginger; finely chopped |
| 3 |
tb |
Grated coconut; fresh |
| 1 |
tb |
Honey; clear heather |
|
|
Coconut shell |
|
|
Mint leaves |
|
|
Cinnamon stick |
INSTRUCTIONS
TO SERVE
Peel, quarter and core the apples. Wash and peel the grapes, remove
pips if not seedless.
Mix the apple and grapes with lemon juice, white wine, sugar and
ginger.
Cover the fruit and leave to stand for 2 hours.
Strain the salad marinade into a pan, placing the fruit into a bowl.
Bring the marinade to the boil and simmer gently over a low heat
until half the liquid has evaporated.
Stir in the honey and leave to cool, then add the cinnamon and rum.
Pour over the fruit salad and serve with fresh grated coconut.
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