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So often if it nice to serve a fruit based pudding after a richer main course. This is wonderful in colour and a great change from fruit salad. Blackcurrants work just as well as blackberries. To make extra special, add a tablespoon of Cassis to the puree.
350g (12oz) granulated sugar
1.2 litre (2 pints) water
A few strips of lemon peel
450g (1lb) blackberries
100g (4oz) granulated sugar
Achieving the perfect results
The pears can be poached up to 12 hours ahead and kept in the syrup until serving. Puree can be made up to three days ahead.
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