Fresh Fruit Baskets

Preparation: 12 minutes

Cooking: 10 minutes

Serves 6

1/4 cup butter

4 tblspn golden syrup

2 tblspn sugar

1/4 tspn cream of tartar

1/2 cup flour

1/4 tspn bicarbonate soda

1/2 tspn ground ginger

Fruit Filling:

1 cup sliced banana, dipped in lemon juice

1 cup peaches, sliced

1 cup strawberries, hulled

1 cup sliced mango

Extra strawberries to garnish

Ricotta Topping:

1/2 cup ricotta cheese

1/2 tspn vanilla essence

1 tspn honey

Combine butter, golden syrup and sugar and heat until butter has melted. Stir in

cream of tartar. Sift flour, baking soda and ginger together and stir into butter

mixture. Brush a baking tray lightly with oil. Put spoonfuls of mixture onto tray to

form rounds of 4-5 centimetres. Bake at 180°C for ten minutes or until golden

brown. Allow to cool until pliable. Lift off the tray and mould over small bowls to

make a basket shape. Leave to cool completely or until baskets are firm. Fill

baskets with prepared fruit. Blend topping ingredients until smooth. Spoon over

fruit and garnish with strawberries.