Preparation info

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Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

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Select sound, ripe fruit, wipe carefully, cut them in halves. Take out the pips and core; loosen the fruit from the skin. Cut the fruit into suitable small pieces but leave the pieces as if uncut in the halved skin. Sweeten to taste and, if liked, flavour with sherry poured over the fruit.

Serve in glass dishes and decorate with angelica. Keep in the refrigerator or on ice until required, if possible.