90g (3 oz.) walnut pieces
60g (2 oz.) glace apricots
2 slices glace pineapple
125g (4 oz.) dark chocolate
1/2 cup coconut
60g (2 oz.) red cherries
60g (2 oz.) green cherries
60g (2 oz.) butter
60g (2 oz.) packaged cream cheese
Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.
Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.
No comments:
Post a Comment