Carse of Gowrie Fruit Salad

Description
A very superior fruit salad from Scotland, to be made at the height of summer with all the most delicate of bush and tree fruits, together with a few old faithfuls, such as bananas. Fruit liqueur, rum, or sherry may be added.



Syrup

 * 225 g (8 oz) sugar
 * 300 ml (½ pint) water
 * 1 wineglass red wine
 * 1 lemon, juice only
 * dash sherry

Fruit

 * 2 fresh peaches
 * 2 fresh apricots
 * 1 orange
 * 2 bananas
 * 110 g (4 oz) raspberries
 * 110 g (4 oz) red currants
 * 110 g (4 oz) cherries

Directions

 * 1) Put the sugar, water and wine in a small saucepan, bring to the boil and boil for 5 minutes.
 * 2) Allow to cool, then pour this syrup into a nice bowl and stir in the lemon juice and sherry.
 * 3) Dip the peaches and apricots very briefly in boiling water and then skin them carefully.
 * 4) Slice them and put them immediately into the syrup.
 * 5) Pare the skin and pith from the orange with a sharp knife and cut it into slices, catching the juice on a plate.
 * 6) Put the orange slices and juice into the salad. Slice the bananas and add them too.
 * 7) Lastly put in the raspberries, redcurrants stripped of their stalks and cherries, halved and stoned.
 * 8) Spoon some of the liquid over the fruit and chill thoroughly before serving with or without whipped cream.