Pineapple on the terrace.

The Terrace Times Cook Book, Paddington Edition by Helen Arbib and Pauline Clements, Australia 1976

“Pineapple Romanoff  is a sweet which depends on a particularly well-stocked drink cabinet.”

Halve a pineapple, remove the fruit, slice away the hard core and cut out the rest into cubes.

Toss the cubes in sugar. Marinate, in a covered jar in the refrigerator, in 3 tablespoons white rum; 3 tablespoons cointreau, or 1 ½ tablespoons each of brandy and orange juice and the grated rind of an orange.

Before serving, whip 1 carton cream; Add 3 tablespoons kirsch.

Place pineapple in hollowed pineapple halves, and spoon the cream mixture over the top.

"Fruits De Luxe is a dessert we reserve for only the most important occasions. Nonetheless it is simplicity itself to prepare."

Chill 1 small bottle of champagne.

Combine 1 punnet ripe red strawberries

2 large ripe peaches, sliced if in season

1 tin sliced peaches, if not

1 small ripe pineapple, cut into cubes

Marinate, in a covered jar in the refrigerator, in ½ cup brandy.

Come the moment, half-fill six goblets – and add the champagne at the table. Very impressive.

If you want to serve the fruit less dramatically, you can pass around a sauce made from

1 carton sour cream

1 tblspn icing sugar

1 ½ tblsp brandy or kirsch