| 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 |
tb |
Golden syrup |
| 1/2 |
ts |
Vanilla essence |
INSTRUCTIONS
BUTTERSCOTCH SAUCE
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.
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