Modern Fruit Cocktail and Baked Apples
A refreshing fruit cocktail with a sherry-apricot dressing, and classic baked apples with a hint of spice.
Ingredients
- 2 medium Grapefruit (Remove pulp)
- 1 cup Pineapple (Shredded)
- 1 medium Banana (Sliced)
- 16 whole Strawberries (Cut in halves)
- 0.33 cup Sherry wine
- 3 tablespoons Apricot brandy
- 0.5 cup Sugar (For cocktail)
- 0.125 teaspoon Salt (Pinch, for cocktail)
- 8 whole Candied cherries (For garnish)
- 8 leaves Mint leaves (For garnish)
- 8 medium Sour apples
- 0.5 cup Sugar (For apples)
- 0.25 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 8 drops Lemon juice
- 8 gratings Lemon rind
- 0.5 cup Water (Boiling)
- 0.5 cup Cream (For serving)
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Instructions
- 1Remove pulp from grapefruit. Shred pineapple. Slice bananas into slices and then quarter the slices. Cut strawberries in halves.
- 2In a small bowl, whisk together sherry wine, apricot brandy, sugar, and salt until sugar is dissolved.
- 3Pour the dressing over the fruit mixture. Gently toss to combine. Chill thoroughly for at least 30 minutes.
- 4Serve in cocktail glasses and garnish with candied cherries and mint leaves.
- 5Preheat oven to 375°F (190°C). Wipe and core the sour apples. Place them in a baking dish.
- 6Fill the cavities of the apples with sugar. Sprinkle with cinnamon or nutmeg. If using nutmeg, add a few drops of lemon juice and a few gratings of lemon rind to each apple.
- 7Pour boiling water into the bottom of the baking dish. Bake in the preheated oven for 30-45 minutes, or until the apples are soft, basting often with the syrup in the dish.
- 8Serve the baked apples hot or cold with cream.
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