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Fruit brochettes with rosewater cashew cream

Serving fresh fruit threaded on skewers is an attractive alternative to making a fruit salad and is a great way of pairing complementary fruit. It will entice children to eat more fruit, too. Here an exotic nut cream flavoured with rosewater transforms the combination of apricots and cherries.

Fruit brochettes with rosewater cashew cream

Ingredients

  • 12 ripe apricots, about 300 g in total
  • 32 ripe sweet cherries, about 250 g in total, pitted
  • ⅔ cup (100 g) unsalted cashew nuts
  • ½ cup (125 ml) apple juice
  • 2 teaspoons rosewater
  • 1 teaspoon icing sugar to decorate
  • fresh mint leaves

Preparation

  1. First prepare the rosewater cashew cream.
  2. Grind the cashew nuts in a food processor or blender to a fine powder, then continue grinding until it starts to clump together slightly.
  3. Alternatively, use a mortar and pestle to grind the nuts.
  4. Add 2 tablespoons of the apple juice and grind again.
  5. Continue adding the apple juice a little at a time, grinding after each addition to ensure that the juice combines well with the nuts, to form a pale creamy mixture.
  6. Stir the rosewater into the cashew and apple cream and transfer to 4 small pots or a serving dish.
  7. Cover and chill for at least 30 minutes.
  8. (It can be made up to a day ahead.
  9. )Halve and stone the apricots, then cut them into wedges.
  10. Thread the apricots and cherries onto 8 wooden skewers.
  11. Place the kebabs on plates, serving 2 per portion.
  12. Put the icing sugar in a tea strainer and dust a little over the fruit brochettes.
  13. Decorate with fresh mint leaves and serve with the rosewater cashew cream.

Serves 4
Preparation: about 20 minutes, plus at least 30 minutes chilling



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