Dictionary of the Middle Ages. Vol. 7. Italian Renaissance - by Joseph R. Strayer

By Joseph R. Strayer

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By Joseph R. Strayer

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Sample text

They usually end the meal with fruit, but sometimes, for a party, they serve a deliciously scented fruit salad. For special occasions they add a glass of spumante — the Italian champagne. 2 dessert apples / pear 2 bananas lb/500 g assorted fruit such as peaches, grapes, apricots, cherries, melons, plums 4 large oranges, juice only I lemon, juice only sugar to taste, about 3 oz/90 g/6 tbsp (serves 6) Peel the apples, pears and bananas and cut into small pieces. Wash, peel if necessary and stone all the other fruits and cut into suitable pieces.

Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.

The cherries must be stoned and the grapes cut in half and pitted. Put all the fruit in a bowl. Add the juice of the oranges and lemon and the sugar. Cover with cling film and refrigerate for at least 4 hours, Before serving mix again, taste and check the sugar.

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