Red Fruits in Pernod Syrup
Serves 4
Ingredients
Method
125 g. Sugar (Granulated)
300 ml. Water
1 Cinnamon Stick
2 tbsp. Pernod
250 g. Redcurrants
250 g. Blackcurrants
250 g. Raspberries
250 g. Strawberries (Halved)
Place the sugar, water and cinnamon stick in a saucepan. Bring slowly to the boil, stirring to dissolve the sugar, then boil without stirring for 5 minutes, until the syrup is slightly thickened.
Remove the cinnamon stick, add the Pernod, redcurrants and blackcurrants and simmer for 2 minutes. Pour into a bowl and cool.
One hour before serving , add the raspberries and strawberries and mix well. Chill until ready to serve.