Fruit Baskets in Chilled Port Cream Recipe

Ingredients

Serve 4

Baskets:

• 2 tbsp clear honey

• 2 tbsp butter, melted

• 2 tbsp all-purpose/plain flour

• 1/2 cup/100 g granulated sugar

 Port Cream:

• 2 tbsp brown sugar

• 2 tbsp Port

• 7 tbsp water

• 8 oz/250 g strawberries

• 1 ripe melon, peeled and cut into bite-size pieces

Method:

1. Baskets: Mix the honey, butter, flour, and sugar in a large bowl. Refrigerate for 30 minutes.

2. Port Cream: Bring the brown sugar, Port, and water to a boil in a small saucepan. Simmer over low heat for 10 minutes until syrupy. Let cool.

3. Process three-quarters of the strawberry and melon with the port cream in a blender until smooth. Refrigerate for 1 hour.

4. Preheat the oven to 325°F/170°C/gas 3. Line a cookie sheet with parchment paper.

5. Shape teaspoons of the wafer mixture into small balls. Flatten on the prepared cookie sheet.

6. Bake for 8-10 minutes, or until golden brown. Working quickly, remove from the sheet and drape over oiled glasses. Let cool completely.

7. Chop the reserved fruit and place in the baskets. Spoon the port cream into serving dishes. Place a basket in each one and serve.