Fruit salad with alcohol

Ingredients for 4 servings:

• 1 large orange(s)
• 1 large grapefruit(s)
• 1 large apple
• 1 large pear(s)
• 1 banana(s)
• Fruit, depending on the season also peaches, apricots, melon, grapes and berries
• 4 tbsp lemon juice
• 2 tbsp honey, or maple syrup
• 1 shot of Marsala, or Calvados, cherry liqueur or similar, to taste
• 1 cup of sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Recipe from around 1900 from England

Wash and peel the fruit, slice or cut into pieces, and mix well with the sauce made from lemon juice, honey, and alcohol (optional). Cover the salad and refrigerate for a few minutes. Serve with the cream, either liquid or whipped. In Mediterranean cuisine, it was very popular to add dried fruit (sultanas, apricots, and figs, appropriately soaked and pre-soaked). Almost any fruit can be used for a good fruit salad; the important thing is to maintain the correct proportions and avoid any one type overpowering the flavor.