Mixed Fruits With A Butterscotch Sauce

There is no soul living who holds more firmly to the doctrines of grace than I do, and if any man asks me whether I am ashamed to be called a Calvinist, I answer – I wish to be called nothing but a Christian; but if you ask me, do I hold the doctrinal views which were held by John Calvin, I reply, I do in the main hold them, and rejoice to avow it. But far be it from me even to imagine that Zion contains none but Calvinistic Christians within her walls, or that there are none saved who do not hold our views.

C.H. Spurgeon

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.  DISCLAIMERÂ© Copyright 1996 -
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