2 peeled and cubed pears
2 cups of pineapple chunks
2 bananas sliced into rounds
2 oranges, peeled and separated into segments
2 slices of fresh papaya, cut into cubes
2 tablespoons of butter or margarine
100g of damson jelly
1/2 cup of cognac
2 tablespoons of toasted almonds, finely chopped
2 peeled and cubed pears
2 cups of pineapple chunks
2 bananas sliced into rounds
2 oranges, peeled and separated into segments
2 slices of fresh papaya, cut into cubes
2 tablespoons of butter or margarine
100g of damson jelly
1/2 cup of cognac
2 tablespoons of toasted almonds, finely chopped
Heat the butter or margarine in a frying pan
Add the fruits and jelly, stirring well
Let it simmer and then pour in the heated cognac to flambé
Serve individually, garnishing with toasted almonds
Serve 4-6 portions.
