Marbled Winter Fruit Fall

 150 g ready-to-eat dried peaches
150 g ready-to-eat stoned prunes
2 tbsp brandy
200 ml orange juice, or as needed
150 ml whipping cream
150 g plain low-fat yogurt

  • Cut 30 g of the peaches and 30 g of the prunes into small diced shapes.
  • Put into a bowl, pour over the brandy, and set aside to marinate.
  • Place the remaining peaches and prunes in 2 separate saucepans and pour 100 ml orange juice into each.
  • Bring to the boil, then reduce the heat and simmer gently for 10 minutes or until the fruit is tender.
  • Purée the peaches and prunes separately in a blender or food processor until smooth, adding a little extra orange juice if needed.
  • Whip the cream in a mixing bowl until thick.
  • Add the yogurt and whip to mix with the cream.
  • Layer alternate spoonfuls of the peach purée, prune purée and cream mixture into 4 sutable looking glasses (not a thin one like i used because it smashed!!), swirling slightly for a marbled effect.
  • Squeeze the marinated fruit of excess alcohol and place on top of your dessert and just before serving spoon the smallest amount of the alcohol on top.

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