Pineapple in the berry cone/summer pudding

I saw a beautiful summer pudding (without the bread) cone online and thought it would be super delicious with a little added pineapple ! I was right!!! With mini pavlovas and cream, or simply with yoghurt, it was a hit with the family. Plus alot of fun to make! Anne

16 triangles of fresh pineapple;1 punnet strawberries; 3 punnets raspberries; 1 punnet blackberries; 1 punnet blueberries

                                                                                                                                                Step 1 Line a cone shaped sieve with cellophane and sit it into a bowl.

                                                                                                                                                     Step 2 Beginning with some cut strawberries layer a range of berries into the cone – using a layer of raspberries between the other berries as they help “glue” the cone together.

As you can see I slipped in some triangles of pineapple (just so I could include this fabulous feat in this blog!!) I also used blackberries and blueberries.

Squish the layers down as you go.

                                                                                                                                                     Step 3 Finish the layers with more raspberries and cover them with a square of cellophane.

                                                                                                                                                     Step 4 Sit a small plate, then a heavy weight such as a small saucepan, a large jar of vegemite and a bag of marbles . . . on top and leave in the fridge overnight.

                                                                                                                                                       Step 5 Turn out onto a dish and decorate with more fruit, mint leaves or whatever you prefer.

                                                                                                                                                         Step 6 Enjoy.

Kiss me quick cocktail (with pineapple)

http://www.hollyscheatday.com/kiss-quick-cocktail/

Kiss Me Quick Cocktail

Yields 2

8 Ounces of Fresh Raspberry Sauce; 4 Ounces of Vanilla Cake Vodka; 8 Ounces of Pineapple Juice

Place 4 ounces of the raspberry sauce in each glass, then 2 ounces of the vodka in each glass, then 4 ounces of the pineapple juice in each glass, mix them up and enjoy!

RASPBERRY SAUCE

1 Cup of Granulated Sugar; 2 Cups of Water; 12 Ounces of Fresh Raspberries.

In a medium saucepan, place the water and granulated sugar in it and on medium-high heat mix together until the sugar dissolves.

Now add the raspberries and bring to a boil, then lower the heat and let simmer for 25 minutes.

Remove your saucepan from the heat and strain the raspberry/sugar mixture over a bowl, throw away the fruit from the strainer then place the syrup back into your saucepan.

Simmer the raspberry sauce for 15 more minutes, then strain again, let cool and place into your drink.

Pineapple and raspberries from Southern USA

Southern Cookery by Beryl Frank  1979 USA

Red-Raspberry Salad

"This salad makes any meal a party."

2 cans frozen red raspberries, drained; 1 16 oz can crushed pineapple, drained; 1 12 oz can frozen orange juice, thawed, undiluted; 2 packages (3oz size) red-raspberry gelatine; 1 cup boiling water

Thaw and drain raspberries; reserve juice. Drain pineapple; reserve liquid. Add orange juice to drained juices so that liquid measures 2 ½ cups. Dissolve gelatine in boiling water. Add juices; chill until partially set. Add raspberries and pineapple. Pour into greased 2-quart mold; chill until set. Makes 10 to 12 servings.

I decided it was more a dessert than a salad, any excuse to have cream! Anne