Sherry-Infused Fruit

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         FOOD FUNNY
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Thanks to lifetime subscriber Kim Lovely for this one:

Here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting medical studies.

The Japanese eat very little fat and suffer fewer heart attacks than the British or Americans.

The French eat a lot of fat and also suffer fewer heart attacks than the British or Americans.

The Japanese drink very little red wine and suffer fewer heart attacks than the British or Americans.

The Italians drink excessive amounts of red wine and also suffer fewer heart attacks than the British or Americans.

Conclusion: Eat and drink what you like. Speaking English is apparently what kills you.

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            TODAY'S RECIPE
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The only "secret" to this recipe is to use only the best, ripest fruit
available. Any combination would be good, or use a single type of fruit
if it is exceptionally good and fresh.

Sherry-Infused Fruit

4-6 cups (1-1.5 L) fresh ripe summer fruits such as peaches, apricots, figs, melons or berries of any kind,
peeled and cut into bite-size pieces as appropriate
1 cup (250 ml) dry sherry or other sweet dessert wine
The juice and grated zest of 1 lemon
Sugar to taste
2-3 Tbs (30-45 ml) torn fresh mint leaves

Combine the fruit, sherry, lemon juice, lemon zest, and sugar in a bowl,
tossing gently to combine. Refrigerate covered for 2 to 4 hours. (The
fruits will become mushy if marinated longer.) Divide between bowls or
wine glasses and garnish with torn mint leaves.
Serves 4 to 6.
Received on Fri Oct 5 07:52:32 2007