| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Canadian |
Brunch for, Fruit, Canadian li |
8 |
Servings |
INGREDIENTS
| 19 |
oz |
Lichees; canned |
| 1 |
c |
Dried apricots |
| 1/4 |
c |
Golden raisins |
| 1 |
|
Grapefruit |
| 1 |
|
Honeydew or cantaloupe melon |
| 2 |
c |
Pineapple; fresh or canned, cubed |
| 1 |
tb |
Candied ginger; chopped |
|
|
Liquid honey |
INSTRUCTIONS
Any blend of fruit is welcome at brunch, but the lichees and apricots make
this one special. Serve with yogurt or creme fraiche, and extra candied
ginger, if desired.
Drain lichees, reserving juice in small nonaluminum saucepan; cover and
refrigerate lichees. Add apricots and raisins to saucepan; cover and soak
for 1 hour or refrigerate overnight. Bring to boil, reduce heat and simmer
for about 10 minutes or until apricots are tender. Let cool.
Peel grapefruit; with sharp knife, pare off outer membrane. Holding fruit
over large bowl, cut away sections from inner membranes; squeeze out juice
from membranes.
Halve, peel and seed honeydew; cut into bite-size cubes. Add melon,
pineapple, ginger, lichees and apricot mixture to bowl. Toss and add honey
to taste. Chill for up to 4 hours.
Makes about 8 servings.
Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998.
Recipe by: Canadian Living
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Mar 18, 1998
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