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Rum And Raisin Sharon Fruit

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6 firm sharon fruit
30 g (1 oz/2 tablespoons) mixed dried fruit
1 glace cherry
3 unskinned almonds
2 teaspoons dark soft brown sugar
1 teaspoon dark rum
Pinch of ground cinnamon
teaspoon lemon juice
6 small strawberries


Serves: 6


Remove stalks from sharon fruit and, using a teaspoon, scoop out pulp, leaving fleshy wall intact. Put pulp in a bowl.

Using a sharp, lightly-floured knife, very finely chop dried fruit, cherry and almonds. Mix into fruit pulp, adding sugar, rum, cinnamon and lemon juice. Carefully pack filling into sharon shells and wrap separately in lightly oiled, double thickness foil.

Place foil parcels in medium coals and cook for 25-30 minutes until fruit is soft. To serve, unwrap and top each one with a strawberry.

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