Raspberry and Chocolate Framboise

This is a pretty decadent dish - Moroccan raspberries soused in some Gordon's gin, and Crème de Framboise syrup (it is a raspberry flavoured liqueur made near Dijon in Burgundy - "Lejay-Lagoute" brand). I kept the soused fruit in the fridge for three or four days before serving.

I chopped up some dark fruit and nut chocolate and added it to the serving dish, followed by the soused fruit and juices. Then I added two dessert spoonfuls of a Greek style yoghurt, and gave the contents of the dish a couple of gentle stirs.

Fabulous! Plain dark chocolate will do just as well for this dish, but I prefer my chocolate to be leavened with fruit and nut (hazelnut and raisins).

Blue Curaçao Fruit Salad

Blueberry, Date, Peach and Banana salad, soused in Blue Curaçao liqueur.

Fruit ingredients - blueberries, peach, dates, and mashed ripe banana.

The blueberries, chopped peach, and stoned and chopped dates mixed together, and soused in blue curaçao

Layer the bottom of a serving bowl with the mashed ripe banana, and decant the soused fruit on top. Ready to serve! 

Blue Curaçao

Raspberry and Morello Cherry Fruit Salad

Scottish raspberries from Aberdeenshire, Morello cherries in sugar and Swiss Willisauer.

Willisauer kirsch is a traditional Swiss liqueur, made from fermented Morello cherries, and is not sweet, since the cherry stones are also fermented as part of the process. 

Wash the Raspberries, and place in a bowl. Sprinkle a dessert spoonful of sugar on top, and add two dashes of the Willisauer. Mix together, and add the Morello cherries (in this case from a jar with cherry juice), and,  after mixing the raspberries and cherries together, allow to stand for twenty minutes or longer, before serving. Can also be served with single or double cream, or plain yoghurt. 

Raspberry and Morello Cherry Fruit Salad

The Morello Cherry Plant