Quote:
Originally Posted by Margaret Pilkington
It's OK Miss Pedant.......I stand corrected. The fruited bread in that picture had peel in it and marmalade on it.........and, I can make it with whatever dried/glace fruit tickles your palate.
Whilst at my nephews place in Oz I made it specially for him with peaches(fresh) and pears from his mothers fruit trees in the back paddock.......all I can say is he liked it(ate a huge dish all to himself...guarded it like some junkyard dog, made threats of bodily harm if anyone even thought of touching it) but it wasn't to my taste.
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The great thing about this kind of cooking is that it uses up whatever ingredients you have to hand - every home will have it's own version or favourite.
I really don't have a sweet tooth - I prefer very dark chocolate and fruits like rhubarb and gooseberries -though I am partial to raspberries.
I don't think you can beat a rhubarb fool as a dessert.
Things like Tiramisù (which means "pick me up") I find far too sweet -give me a sherry trifle every time, or a proper apple pie or my absolute favourite a custard tart...(begin to think i do actually like sweets after all)
