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Fruit Cups with Black Currant Syrup https://www.metro.ca/userfiles/image/recipes/coupes-fruits-sirop-cassis-1492.jpg PT15M PT15M PT30M
In a glass bowl, gently combine all the fruit and spoon into fruit cups. Set aside. Pour the black currant syrup into a pan. Add ice cream and balsamic vinegar. Bring mixture to a boil and cook 2 to 3 minutes. Cool syrup and pour over the fruit.
8
1 cup (250 mL) fresh strawberries 1 cup (250 mL) fresh raspberries 1 cup (250 mL) thinly sliced, poached fresh pears 1 fresh mango, cubed syrup: 1/2 cup (125 mL) black currant syrup 1 1/2 cup (375 mL) french vanilla ice cream 1/2 cup (125 mL) balsamic vinegar
Fruit Cups with Black Currant Syrup

Fruit Cups with Black Currant Syrup

Rate this recipe
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  • Gluten-free
8
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    fresh strawberries
  • 1 cup
    (250 mL)
    fresh raspberries
  • 1 cup
    (250 mL)
    thinly sliced, poached fresh pears
  • 1
    fresh mango, cubed

  • syrup:
  • 1/2 cup
    (125 mL)
    black currant syrup
  • 1 1/2 cup
    (375 mL)
    french vanilla ice cream
  • 1/2 cup
    (125 mL)
    balsamic vinegar
Imprimer ma sélection

Preparation

In a glass bowl, gently combine all the fruit and spoon into fruit cups. Set aside.

Pour the black currant syrup into a pan. Add ice cream and balsamic vinegar.

Bring mixture to a boil and cook 2 to 3 minutes.

Cool syrup and pour over the fruit.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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