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    Warm Fruit Salad with Calvados and Cinnamon Cream

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    Warm Fruit Salad with Calvados and Cinnamon Cream

    With all its festive spices and flavours, this warm fruit salad would make a delicious alternative to traditional Christmas pudding.

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • The fruit salad:
    • 115g light muscovado sugar
    • 450ml water
    • 3 Waitrose Select Whole Cloves
    • 2.5cm piece fresh root ginger, peeled
    • Grated rind and juice 1 lemon
    • 2 persimmons, sliced
    • 18 physalis, papery skins removed and cut in half
    • 1 small pineapple, peeled, cored and roughly chopped
    • 2 kiwi fruits, peeled and sliced
    • 115g Waitrose Organic Medjool Dates, pitted
    • 6 tbsp Waitrose Cream with Calvados and Cinnamon, softly whipped
    • The tuile biscuits:
    • 2 medium egg whites
    • 50g caster sugar
    • 50g plain flour
    • 50g melted butter
    • 50g mlaked almonds


    1. Preheat the oven to 200°C, gas mark 6. Line two baking sheets with non-stick parchment paper. Whisk the egg whites and sugar until stiff. Sift in the flour and fold in, then fold in the butter and almonds.
    2. Drop teaspoonfuls of the mixture on to the baking sheets and spread out thinly in 7.5cm circles. Bake for 5 minutes, or until pale golden. Lift off with a palette knife and lay over a rolling pin, curving the biscuits gently with your hand. Leave to harden, then cool completely on a wire rack.
    3. Put the sugar, water, cloves and ginger in a large saucepan. Stir over a gentle heat until the sugar has dissolved, increase the heat and boil for 2 minutes. Stir in the lemon rind and juice, and all the fruit. Remove from heat and cool slightly. Remove the cloves, then spoon into 6 bowls and serve with the biscuits and cream.

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