Festive fruit salad with brandy snap Recipe

Festive fruit salad with brandy snap Recipe

  • 60g/2Âźoz butter, plus extra for greasing
  • 2 tbsp caster sugar
  • 2 heaped tbsp golden syrup
  • 4 tbsp plain flour
  • 1 tsp ground ginger
  • 1 tsp brandy
  • 2 tbsp chopped pistachios
  • 1 orange, juice only
  • 1 lime, juice only
  • 1 lemon, juice only
  • 1 mango, cut into cubes
  • 4 clementines, separated into segments
  • 1 pomegranate, seeds only
  • 6 cape gooseberries (physalis)
  1. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.
  2. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.
  3. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.
  4. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.
  5. For the fruit salad, combine the orange, lime and lemon juice in a large bowl.
  6. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.
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