| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dessert | 6 | Servings | |
INGREDIENTS
| 1/2 | Fresh Peach, destoned | |
| 1 | Banana, still in skin | |
| Sliced Fresh Pineapple | ||
| Strawberries | ||
| Raspberries | ||
| Melted Butter | ||
| 1/2 | Bottle Red Wine | |
| 8 | Soft Green Peppercorns | |
| 200 | g | Sugar |
| 6 | Leaves of Fresh Basil | |
| shredded | ||
| 150 | Liquidized soft Red Fruit | |
| sieved | ||
| Selection of Summer Fruits | ||
| i.e. Strawberries | ||
| Raspberries Melon | ||
| etc. |
INSTRUCTIONS
Brush the pineapple and peach with melted butter and lightly grill on the Barbecue. Place the banana skin on to the Barbecue. Cut the pineapple and peach into quarters, take two slices of the banana and place in a bowl. Sprinkle with strawberries and raspberries and pour the punch over. Serve with ice cream. Punch 4. Boil red wine, soft green peppercorns, sugar and sieved fruit for 10 to 15 minutes. 5. Allow to chill. 6. Add chopped fresh fruit and fresh basil. Serve with yoghurt sorbet or ice cream. Converted by MC_Buster. NOTES : Chef:Paul Heathcote Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 145
Total Fat: 16.6g
Cholesterol: 41.3mg
Sodium: 28.1mg
Potassium: 786.2mg
Carbohydrates: 69.8g
Fiber: 8.5g
Sugar: 58.3g
Protein: 4.5g