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Fruit Roll

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Ingredients 4 ingredients

  1. 2 cups fresh fruit
  2. ¾ cup sugar
  3. Cut
  4. ½ cup water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Heat oven to 450° (hot).
  2. Measure ¾ cup sugar and ½ cup water into a 9″ square pan.
  3. Bring to a boil and boil 1 min.
  4. Make Shortcake dough (recipe page 18).
  5. Roll ¼″ thick into an oblong, 15×7″.
  6. Spread with 2 cups fresh fruit or well drained canned fruit.
  7. Sprinkle with ¼ cup sugar.
  8. Roll up beginning at wide side.
  9. Seal well by pinching edge of dough into roll.
  10. Cut into 9 slices about 1½″ thick.
  11. Place slices cut-side-up in the pan of hot syrup.
  12. Bake about 25 min., until golden brown.
  13. Serve warm with cream, if desired.
  14. 9 servings.

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Chef's knife
  • Colander