Fruit Sliceslab Aka Flea Cemetery Recipes

FRUIT SLICE/SLAB AKA FLEA CEMETERY

Fruit Slice/Slab Aka Flea Cemetery image

A delicious treat made with two layers of buttery pastry, filled with moist spiced currants. Can be served warm out of the oven or cold. This can be found in most Bakers in Scotland. The ingredients for the filling are all heaped tsp.

Provided by Frugal Fifer

Categories Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

750 g plain flour
1 pinch salt
225 g margarine or 225 g shortening
250 g butter
250 g caster sugar, plus extra for sprinkling if required
1 egg, beaten
550 g currants
1 teaspoon ground mixed spice
5 teaspoons granulated sugar
2 teaspoons custard powder, mixed with a little water to form a thick, smooth paste

Steps:

Make the pastry by sifting flour and salt into a large mixing bowl. Add butter and shortening/margarine and using your fingertips mix together till the mixture resembles fine breadcrumbs. This may take a little while as this makes a lot of pastry, stick in there and it will all come together. Stir in the sugar then add the beaten egg. Mix together until the ingredients bind together making a soft dough. Knead the dough lightly till smooth then wrap in cling and chill for 30 minutes in the fridge.
Meanwhile make the filling by placing currants, mixed spice and sugar in a large pan and cover with just enough cold water to cover the currants and no more. Bring this to the boil and simmer gently for no more than 5 minutes. Remove the pan from the heat and gradually add the custard powder paste stirring until the fruit mixture has thickened slightly, it will thicken even more when cold.
Preheat your oven to Gas mark 3/170oC. Grease a 18cm x 30cm swiss roll tin and line with non-stick baking paper, although mine was ok without it.
Divide pastry in 2 and roll out one half on a lightly floured surface and line the tin with it, pressing the pastry over the base and sides of the tin. Brush the edges with a little water.
Spoon in the fruit mixture, spreading it evenly over the base, packing it down well. Roll out the remaining pastry to a rectangle larger than the tin and lay this over the filling and pat down lightly.
Using a sharp knife trim away excess pastry from the edges and crimp the edges for decoration. Cut 2 slits in the centre of the pie and bake in the oven for 50 - 60 minutes or until the pastry is cooked and golden. Sprinkle with caster sugar when hot then leave to cool and serve warm or cold in slices.
Optional topping: Instead of the sugar you can cover it with white glace icing. It must be a thick mixture applied in a thick layer to the pie when it is cold.

Nutrition Facts : Calories 609.6, Fat 25.4, SaturatedFat 10.3, Cholesterol 46.6, Sodium 244.9, Carbohydrate 91.8, Fiber 5.3, Sugar 40.2, Protein 8.5

FRESH FRUITS FLAMBE

Fresh Fruits Flambe image

A delightful after dinner dessert, this fruit flambe can be spooned over ice cream or enjoyed just as it is. Danaka's Palace in Toronto developed this recipe in honour of Canada's greatest Prime Minister, Pierre Elliot Trudeau. Mr. Trudeau visited Danaka's Palace frequently, whether in an official capacity, or just in town to attend a theatre. I am far from being a famous politician, but I do attend theatres frequently. This particular recipe has a permanent home in my collection of "fast and easy to prepare"; my guests enjoy the selection of fruit used to produce this dessert. Increase the recipe logically to serve more guests.

Provided by TOOLBELT DIVA

Categories Dessert

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce butter
2 ounces brown sugar
2 ounces orange juice
1 ounce pineapple juice
4 slices oranges
2 slices grapefruits
4 slices peaches
6 pineapple chunks
6 fresh strawberries
1 tablespoon maraskina liqueur
1 tablespoon Grand Marnier
1 ounce cognac

Steps:

Melt the butter in a flambe pan.
Add sugar and stir over medium heat until the mixture begins to caramelize.
Add the orange and pineapple juice and bring to a boil.
Add the pieces of fruit and stir to blend well with the caramel.
Pour in the Maraskina, Grand Marnier and Cognac and flame.
Allow the liquid to thicken slightly, but do not overcook the fruit.

Nutrition Facts : Calories 241.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 93.7, Carbohydrate 35.3, Fiber 0.8, Sugar 32.9, Protein 0.6

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