Souvenir of Margaret Costa and Bill Lacy’s restaurant, London 1971
Jolly Margaret Costa was Gourmet’s London dining critic and responded warmly to correspondence from an unknown San Franciscan. Look for mention of the Costa-Lacy restaurant in Simon Hopkinson’s hilarious and enchanting The Prawn Cocktail Years, a trip down a Brit’s memory lane and arguably the best cookbook of the Late 90s.
Cut up such fruit as strawberries, bananas, grapes, oranges and/or pineapple, sugar them and let them sit while you’re eating dinner so they’ll develop plenty of juice.
Then, between main course and dessert, stir 1/2 teaspoon of rum per serving into the fruits, put them in individual ovenproof dishes (baked egg ramekins, for instance) and broil them as close to the flame as possible, until the tips of some of the fruit are a little brown.
Just before serving, drizzle 1/2 teaspoon of cream over each ramekin of fruit.