DINING PLAN FOR UNIVERSAL STUDIOS

Recipe for Dinner

Apple and Raspberry Kissel

SERVES 2

2 large very ripe dessert pears, peeled, cored and quartered

4 passion fruit

300 ml/1/2 pt/1/2 cups sweet white wine, such as Graves or Sauterne 15 ml/1 tbsp clear honey 15 ml/1 tbsp cornflour (cornstarch)

60 ml/4 tbsp water Juice of 1/2lemon or lime, if necessary Langues de chats or other biscuits (cookies) to serve

Place the pears in two serving glasses or dishes. Halve the passion fruit and scoop out the pulp into a small bowl. Bring the wine and honey to the boil. Blend the cornflour with the water and stir into the syrup when boiling. Simmer for 2 minutes to clear the starch, then add the passion fruit pulp. Boil for 1 minute more. Add the lemon or lime juice if not acid enough. Pour the sauce over the pears and ‘leave to cool. Serve with langues de chats or other biscuits.

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