Traditional Scottish Recipes
- Melrose Creams
Here is a simple recipe which uses tinned fruit and cream to create a delicious dessert to end a meal.
8 ounce (225g or US medium size) can of pineapple rings
14 ounce (400g or US large size) can of apricots
½ pint (300ml or 1¼ cups) double cream (whipping cream)
½ pint (300ml or 1¼ cups) single cream (light cream)
12 glacé (candied) cherries, cut into quarters 2 ounces (50g or ½ cup) plain (semi-sweet) grated chocolate
Drain the juice from the pineapple and cut each ring into six equal sized pieces. Purée the apricots in a blender or food processor or rub them through a sieve (strainer).
Whisk the double/whipping cream until it is softly peaking, then stir in the cut cherry pieces. Then slowly whisk in the apricot purée until it is blended with the cream.
Divide the pineapple pieces between six small dessert glasses and spoon the apricot cream over them. Chill.
Before serving, pour over a thin layer of chilled single cream and sprinkle with the grated chocolate.
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