SERVES 8-10
2 x 411 g cans apricot halves in syrup
4 lemons, freshly squeezed
2 lemons, sliced thinly
24 ice cubes
1 large fresh pineapple (around 1·5 kg) with leaves
700 ml ginger ale
8-12 pineapple leaf spikes

Pour off the syrup from one can of apricots into a blender. Place the drained apricots in a punchbowl, adding the lemon juice, sliced lemons and 12 ice cubes. Empty all the contents of the other can into the blender with the apricot juice. Slice off and discard the top section of the pineapple, reserving the best leaves. Halve the pineapple, reserving one half for other uses. Cut off the skin and “eyes” of the other half and chop the flesh into 2·5 cm pieces and liquidise with the apricots, syrup and the rest of the ice in the blender. Pour into the punchbowl over the drained apricots and stir in the ginger ale. Decorate with leaves.

DECEMBER 2004
RECIPES CLARE FERGUSON
PHOTOGRAPH GUS FILGATE