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Annabel Karmel's ruby rosewater warm fruit salad

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Ruby and rosewater fruit salad
Ruby and rosewater fruit salad

    This is one of my favourite desserts, good served warm or cold. Rose water gives the fruit compote a wonderful flavour and the pomegranates add a crunchy texture that complements the berry fruits beautifully. Pomegranates are a good source of vitamin C and fibre.
    Serves 4

    INGREDIENTS
    1 large ripe peach
    2 large red plums
    20g butter
    2 tbsp caster sugar
    1 tbsp rose water or orange flower water (can also use plain water)
    75g raspberries
    50g redcurrants
    75g blackberries
    1 pomegranate

    METHOD

    Halve the peach and plums, remove the stones and cut each half into four pieces.

    Melt the butter in a large frying pan and place the plums and peach slices into the butter.

    Cook for two to three minutes before turning over and sprinkling with the caster sugar.

    Cook for a further two to three minutes, and then pour the tablespoon of rose water over it.

    Gently stir in the remaining fruits and heat through for approximately 1 minute.

    Method
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