Recipe - Ruby Quince Marmalade

2 Nectarines; stoned
225 g Strawberries; hulled
225 g Raspberries
110 g Blueberries or seedless red
grapes
30 g Caster sugar
3 tablespoon Ruby port
6 small Spri rosemary

Preheat the oven to 240C/475F/gas 8.

Cut the nectarines into chunks and mix with the remaining fruit. Divide the
fruit between 6x30cm squares of kitchen foil, sprinkle over the sugar and
port and put 1 sprig of rosemary on each.

Fold up the edges of the foil to form parcels and put onto a baking sheet.
Bake in the oven for 7 minutes. Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.