INGREDIENTS

INSTRUCTIONS

1 For the Hazelnut Caramel: Gently heat 55g/2oz caster sugar and 2 tbsp
water in a pan until the sugar dissolves. Increase heat and cook until the
sugar turns to caramel.
2 Add the chopped nuts, mix together and tip out onto a piece of baking
parchment paper. Allow to cool and then break up into small pieces.
3 Cut 'cheeks' of flesh off either side of the mango stone, place in a
centrifugal juicer with the pear and half the pineapple to make juice and
mix in the ground mixed spice and ginger. Cut the flesh off the mango
stone, peel and reserve.
4 Mix together the honey and white wine, dip in a quarter of the biscuits
and use to line the sides and base of a large dessert dish. Chop the
remaining biscuits and place in the bottom of the dish.
5 Whisk the egg whites until almost stiff, then gradually whisk in 115g/4oz
caster sugar until stiff. Add 3 tbsp juice and the remaining wine and honey
mixture to the whisked egg whites and fold together.
6 Spoon some of the mixture into the dessert dish and sprinkle over some of
the nut caramel. Spoon on the rest of the meringue and finish with another
layer of nuts. Scatter the chopped mango over the top.
7 Heat the olive oil in a frying pan. Cut the remaining pineapple into
slices, cut off the peel and add to the pan. Fry until golden brown on both
sides.
8 Flood the plate with the remaining juice and arrange the pineapple slices
in the centre. Place a piece of gold leaf on top of each pineapple slice
and gently press down. Decorate the plate with orange slices.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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