Festive Fruit Salad With Brandy Snap
These brandy snaps are a delightful combination of crunchy sweetness and warm spices, with a hint of brandy adding a rich depth of flavor. Paired with a vibrant fruit salad bursting with juicy citrus and tropical fruits, this dessert is a refreshing and elegant treat perfect for any occasion. Enjoy the crisp snap of the brandy snaps alongside the juicy, colorful fruits for a truly delightful experience.
— Constant Cookbook
Ingredients
- 60g/2¼oz butter
- 2 tbsp caster sugar
- 2 heaped tbsp golden syrup
- 4 tbsp plain flour
- 1 tsp ground ginger
- 1 tsp brandy
- 2 tbsp chopped pistachios
- 1 orange
- 1 lime
- 1 lemon
- 1 mango
- 4 clementines
- 1 pomegranate
- 6 cape gooseberries
Instructions
- Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.
- For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.
- Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.
- Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.
- For the fruit salad, combine the orange, lime and lemon juice in a large bowl.
- Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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