Sucrose

Sucrose is a combination of GLUCOSE and FRUCTOSE and is found in both sugar cane and sugar beet. It also occurs in sweet fruits and some root vegetables.

Sucrose with layers of contrasting coloured fruit

Serve with whipped cream.

1 large eating apple, peeled, cored and thinly sliced

2 teaspoons lemon juice mixed with

2 tablespoons water

6 maraschino cherries

6 blanched almonds

12 angelica leaves

1 lb. fresh apricots, halved, stoned and poached

1 lb. fresh plums, halved, stoned and poached

JELLY

1 ½ pints boiling water

8 oz. sugar

1 oz. gelatine, dissolved in

1 tablespoons hot water

4 fl. oz. orange-flavoured liqueur

First make the jelly . Pour the water into a medium-sized mixing bowl. Add the sugar and stir with a wooden spoon until it has dissolved. Stir in the dissolved gelatine and the liqueur. Allow the mixture to cool. Chill the mixing bowl in the refrigerator until the jelly is on the point of setting.

Meanwhile, in a small mixing bowl, combine the apple slices and lemon juice mixture. Set aside.

Rinse a straight-sided 2j-pint mould with water. Pour enough of the jelly into the mould to make a ½ inch layer on the bottom. Arrange the cherries, almonds and angelica leaves decoratively over it, remembering that the pattern will be the other way up when the dish is served. Spoon a little jelly over the pattern and place the mould in the refrigerator for 15 minutes or until the jelly has set. Remove the mould from the refrigerator. Arrange half the apricots over the jelly and spoon enough jelly to cover the apricots completely. Chill the mould in the refrigerator for 30 minutes or until the jelly has set.

Continue making layers in this way, using the remaining apricots, the apples and plums in sequence, until all the ingredients are used up.

Chill the mould in the refrigerator for 2 hours or until the jelly has set completely.

Remove the mould from the refrigerator and dip the bottom quickly into hot water. Wipe the outside of the mould. Place a chilled serving dish over the mould and invert the two, giving a sharp shake. The jelly should slide out easily. Serve immediately.

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