Sky Channel 249, Virgin Media 260

Food Standards Agency

Ruby fruit salad

By: Annabel Karmel

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Method

1. Cut each peach and plum half into four pieces. Melt the butter in a large frying pan and place the peach and plum slices in the butter. Cook for 2-3 minutes before turning over and sprinkling with the sugar

2. Cook for a further 2-3 minutes and then pour over the rosewater. Gently stir in the remaining fruits and heat through for 1 minute. Serve hot or cold.

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