This is a wonderful Sunday brunch treat, and it can be made any time of year, as the fruits are common year round. Make it the night before along with a brioche or other breakfast bread and you can wake up to a real feast!
1 grapefruit (*PLUS any leftover grapefruit sections from Tart n’ Tangy Salmon, if applicable)
1 red apple
1/2 lb/250 g grapes OR 1 pear, as season permits
1/2 cup/250 g walnuts or pecans
1/3 cup rum OR brandy… OR leftover port sauce from Tart n’ Tangy Salmon plus more brandy or port to make 1/3 cup
lemon juice and honey, to taste
Toast nuts in an oven preheated to 375F/190C for 3-5 minutes or until fragrant and browned. Set aside to cool.
Wash and cut up fruit (no need to peel the apple or pear) and put in a large decorative bowl. Stir in liquor and adjust to taste, using lemon juice to add tartness and honey to add sweetness. Add nuts and stir gently.
Cover and set aside to mellow for 30-90 minutes, or refrigerate overnight, removing from fridge 30 minutes before serving time.
Serve with homemade baked goods or as part of a brunch feast.