Reviewed: Apr. 9, 2012

This is very good, although not particularly special. Try it again when red currants are available.

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Rex Hutcheson

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Reviewed: Jul. 23, 2011

Really good, but I used raspberries, sweet cherries & blueberries. Instead of fennel, I used basil from my garden in one batch & mint & lavendar in another. Delicious! Even better if you cook it and serve warm.

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10 users found this review helpful

Reviewer:

Pam

Reviewed: Jul. 24, 2009

The fennel was so subtle that it had more visual and textural impact than flavor. Still, a nice, simple, elegant way to serve fresh fruit.

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26 users found this review helpful

Reviewer:

Marie C.

Cooking Level: Expert

Reviewed: Jul. 1, 2009

A definite hit. A wonderful lite end to any meal. I don't like raisins, so was leery of the red currants. They were fantastic in this dessert.

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17 users found this review helpful

Reviewer:

LOSTDUTCHMAN

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Feb. 7, 2008

I Think This Is A Great Dish!!!! YUMMY YUMMY IN YOU'RE TUM TUM

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28 users found this review helpful

Reviewer:

MakyWaky

Reviewed: Jul. 13, 2006

This is an excellent for a low fat, low sugar diet with a melody of taste sensations.

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30 users found this review helpful

Reviewer:

Sandra

Cooking Level: Expert

Home Town: Tide Head, New Brunswick, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: May 10, 2006

A light, refreshing summer dessert. Great with whipped cream or without.

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36 users found this review helpful

Reviewer:

CELTIC CHEF

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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