Recipe for Dinner
Prepare as for Velvety Peach Melba but substitute large ripe pears for the peaches and cut out the cores with a pointed knife.
900 g/2 lb soft fruit (e.g. raspberries, blackberries, blackcurrants) 100-175 g/4-6 oz/1/2 cup light brown sugar Pinch of ground cinnamon 8 slices white bread, crusts removed Egg Custard Sauce For your beauty or ice cream
Stew the fruit with 100 g/4 m/1 cup of the sugar and the cinnamon until the fruit is just soft, adding a little more sugar to taste if necessary. Cutting the slices, if necessary, line a large basin with the bread, covering the bottom and sides and reserving a slice for the top. Pour in the fruit and cover with the reserved bread. Press down lightly with a small plate and weigh down with a can. Chill overnight. It is ready to eat when the fruit juice has soaked through the bread. Turn out and serve with Egg Custard Sauce or ice cream.