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).

Raspberry and Red Grape Fruit Salad

A very simple salad. Raspberries from Morocco, with red seedless grapes, soused in a little grenadine, and topped with single cream. Mix the raspberries and grapes together in the grenadine, and allow to stand for twenty minutes. Stir the fruit again, and decant to a serving bowl. Add the cream. Delicious! 

Raspberry and Red Grape Fruit Salad

Fruit Salad with Raspberry, Blackberry and Strawberry

A really easy fruit salad. Since it is December, the strawberries came from Morocco, but I saw some better looking ones from Egypt in Morrison's store yesterday.  But these tasted fine. Halve the blackberries and the strawberries, and souse all three fruits in a little white wine and grenadine,  coat with a dessert spoonful of granulated sugar, and leave to soak in a sealed container for several hours in the fridge. Turn occasionally.

Decant the fruit and the juice into a serving bowl, and pour on some single cream. Delicious!

Fruit Salad with Raspberry, Blackberry and Strawberry

Raspberries in Gin, with Greek Style Yoghurt

225 grams of Scottish raspberries, allowed to stand for 20 minutes in some London Gin, and a flat dessert spoonful of table sugar shaken over the top. Stir for a minute after adding the sugar, and cover the bowl. 

Decant into a serving bowl, and add two or three heaped dessert spoonfuls of Greek Style Yoghurt. A simple dish, but deliciously tart.  

Raspberries in Gin, with Greek Style Yoghurt

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