| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Alive &, Cooking | 6 | Servings | |
INGREDIENTS
| Allow approximately 4-5oz of | ||
| fruit per | ||
| person. Choose a | ||
| colourful | ||
| Selection such as | ||
| strawberries peaches | ||
| kiwi | ||
| fruits or bananas. | ||
| 3 | oz | Butter |
| 6 | oz | Soft light brown sugar |
| 2 | T | Golden syrup |
| 1/2 | t | Vanilla essence |
INSTRUCTIONS
Make the butterscotch sauce by placing all the ingredients in a saucepan and bringing them slowly to the boil. Take care not to let the sauce burn, as the sugar can easily catch. Simmer gently for 3 minutes and then remove from the heat. Slice the fruits into bite-sized pieces and divide between the serving bowls. Just before serving, trickle a small amount of butterscotch sauce over the fruits. Surplus sauce can be kept in the refrigerator in an airtight jar and then reheated gently over a low heat. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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