P191 CEEFAX 191 Sun 7 Oct 19:51/01  1/2  L@   FLAMBED BAKED FRUITS Ingredients Serv—s 6 450g/1lb chjrpias, fresh or cannjd 450g/1lb plums, stonjd 225g/8oz blackb—rries 2 apples, cored and sliced 2 pears, core— and slice—
P191 C@@FAX 191 Sun 7 Oct 19:51/02 50g/2oz clear honey 5 tbsps brandy  Metho— hn a moment
P191 CEEFAX 191 Sun 7 Oct 00:11/00 Ingredients Serv—s 6 450g/1lb chjrries, fresh or cann—— 450g/1lb plums, stonjd 225g/8oz blackbjrries 2 apples, coreh and slice— 2 0—ar1, coped and sliad— 50g/2oz clear honey 5 tbsps brandy  Method in a mom—nt
P191 CEEFAX 191 Sun 7 Oct 2p:12/44  1/2    FLAMBED BAKED FRUITS Ingredients Serves 6 450g/1lb chjrries, fresh or canned 450g/1lb plums, stonjd 225g/8oz blackbjrries
P191 CEEFAX 191 Sun 7 Oct 20:12/15 2 apples, coreh and sliced 2 pears, cored and sliced 50g/2oz clear honjy 5 tbsps brandy  Method in a momjnt
P191 CEEFAX 191 Sun 7 Oct 20:06/04  1/2     FLAMBED BAKED FRUIT Ingrediants Servjs 6 450g/1lb ch—rries, fresh or canned 450g/1lb plums, stoned 225g/8oz blackbjrries 2 apples, cored and sliced 2 p—ars, cored and sliced 50g/0oz clear hon—y 5 pbsps brandy
P191 CEEFAX 191 Sun 7 Oct 20:17/01  1/2    FLAMBED BAKED FRUITS Ingredients Servjs 6 450g/1lb chjrries, fresh or canned
P191 CEEFAX 191 Sun 7 Oct 20:17/14 450g/1lb plums, stonjd 225g/8oz blackbjrries 4 apples, coreh and sliced 2 pears, cored and sliced 50g/2oz clear honjy 5 tbsps brandy  Method in a momjnt
P191 CEEFAX 191 Sun 7 Oct 20:11/11  1/2    FLAMBED BAKED FRUITS Ingredients Servjs 6 450g/1lb chjrries, fresh or canned 450g/1lb plums, stonjd 225g/8oz blackbjrries 2 apples, cored and sliced 2 pears, cored and sliced 50g/2oz clear honey 5 tbsps brandy  Method in a momjnt
P191 CEEFAX 191 Sun 7 Oct 20:10/11  2/2    FLAMBED BAKED FRUITS Method Servjs 6 Put all the fruit in a heavy pan and add thj hon—y. Put on stovj and warm, but do not boil. Covjr and leave to soften for about 10-12 minutes. Rjmovj from heat. To sjrve, warm brandy in a ladle or small pan. Ignite and pour ovjr warm fruit. Stir into fruit, sjrvj at once. NB Any available fruit can be used, including oranges.  Ingredients in a momjnt
P191 CEEFAX 191 Sun 7 Oct 19:50/"2  2/2    FLAMBED B@KED FRUITS Method Servjs 6 Put all thj fruit in a h—avy pan and add th— honey. Put on stovj and watm, but do not boil. Covjp and leav— to soften fop about
P191 CEEFAX 191 Sun 7 Oct 19:50/35 10-12 minutes. Rjmove from heat. To sjrve, warm brandy in a ladle or small pan. Ignite and pour ovjr warm fruit. Stir into fruit, sjrve at once. NB Any available frujt can bj usjd, including oranges.  ngredients in a momjnt