Friday, 5 January 2018

Savour the pineapple

Savour the Pacific: A discovery of taste, Annabel Langbein 2000 New Zealand, with beautiful photographs by Kieran Scott

Tropical fruit slice

Makes about 48 pieces

100g (4oz) butter; ½ cup (1/2 x 397g/14oz can) sweetened condensed milk; 1 x 250g (9oz) packet plain sweet biscuits, crushed to crumbs (about 2 ½ cups); 2 cups roughly chopped dried fruits (eg apricots, papaya, pineapple, I also included some craisins); 1 cup desiccated coconut; 2 tblsp lemon juice

Lemon icing: 50g (2 oz) butter, melted; 3 tblsp boiling water; 1 tblsp  lemon juice; 3 ½ cups icing sugar

MELT butter and condensed milk, stirring over heat until it boils. Remove from heat.

ADD crushed biscuits, dried fruit (reserving ¼ cup for decoration), coconut and lemon juice. Mix well and press into a 30cm x 24cm (12in x 9in) baking tin. Refrigerate until set.

MAKE icing by mixing all ingredients to a smooth paste. Ice slice and sprinkle with reserved dried fruits. Chill until set (about an hour) then cut into bars.

Cook’s note: This tropical fruit slice will keep for several weeks in an airtight container

Sooooooooooooooooooooo sweet, next time I will have a thinner layer of icing!
But, delicious! Anne

Pauline's Pineapple Party Punch perfectly
served in a fabulous iridescent Carnival glass punch bowl set.
Love the fingernails Marion!

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