|Fruit||1 Pound (455 Gram)|
|Raw cane sugar||6 Ounce (170 Gram, Or Less)|
|Double cream||1⁄2 Pint (285 Milliliter)|
1) In order to reduce the fruit to a pulp, heat it very gently with some sugar till the juice starts to flow. Then rub the fruit through a sieve. Alternatively, it can also be liquidized. Allow the fruit to completely cool. Bananas and strawberries do not have to be cooked.
2) Chill the cream and whisk it till it stands in peaks. Ensure that it is not whisked too much or the cream will turn into butter.
3) Into the whisked cream, fold the fruit pulp. Divide mixture into individual glasses or bowl and chill.
4) Serve chilled with shortbread biscuits after garnishing with some of the original fruits.