PRIVATE DINING FOR 30 MELBOURNE

Recipe for Dinner

Soured (dairy sour) or whipped cream

Place the melon halves on four serving plates and arrange the other fruits decoratively on and around the melon. Add sugar or honey, if necessary. Sprinkle with nuts and finish with sprigs of mint or lemon balm leaves. Just before serving, sprinkle with the liqueur mixture. Cut the pomegranate in wedges and place one on each plate, or sprinkle with the seeds only. Serve with soured or whipped cream.

SERVES 4

3 cooking (tart) apples, sliced 150 g/5 oz/1/2 cups blackcurrants 100 g/4 oz/1/2 1 cup sugar 10 ml/2 tsp potato flour 75 ml/5 tbsp water Pinch of ground cinnamon 150 ml/1 pt/Vs cup port Plain yoghurt or soured (dairy sour) cream

Place the apples and blackcurrants in a saucepan with the sugar, cover and cook until the apples are soft. Pour the mixture into a blender or food processor and blend to a smooth puree. Return to the saucepan. Blend the potato flour with the water, stir into the puree and re-boil, stirring, until thickened. Flavour with a little cinnamon and the wine. Serve cold in individual glasses or bowls with yoghurt or soured cream, slightly whipped, if liked.

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