SUMMER FRUIT IN VERMOUTH
Ingredients:
½ cup sugar
½ cup water
½ cup dry vermouth
piece cinnamon bark
3 apricot, halved
large bunch of grapes, seeded
1 pineapple, peeled and cut in wedges
3 peaches, peeled and cut in sections
Method:
Combine sugar, water, vermouth and cinnamon bark. Bring to the boil, cover and let stand for one hour.
Pour the liquid over the prepared fruit and marinate for at least an hour in the refrigerator before serving.
Serve with a crisp biscuit.
DATE: January 1991
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