Instructions: Heat the butter, sugar and syrup in a pan and stir until the sugar has dissolved.

Remove from the heat and beat in the flour. Place heaped teaspoons of the mixture 7cm (3 inches) apart on lightly greased baking trays.

Bake in batches, in a preheated oven 180 C, 350 F, Gas Mark 4 for 8-10 minutes until spread out and golden. Allow to cool for 30 seconds, then carefully lift off with a palatte knife onto lightly greased, upturned glasses. After 2 minutes, lift off and place on a cooling rack.

To make the sorbet, place the prepared fruit in a pan with the orange juice and sugar. Slowly bring to the boil, stirring until the sugar has dissolved.

Process in a blender until smooth, then press through a sieve to remove pips and skin. Allow to cool, then freeze until firm.

Serve scoops of sorbet inside the brandy snap baskets and decorate with fresh fruit.

NOTES : A delicious light dessert for the festive period.

Note: Allow
extra time to chill the sorbet.

Makes 14 baskets approximately.

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