| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 3 |
|
Paw paw |
|
|
A lime; juice of |
| 3 |
|
Peaches |
| 20 |
|
Sponge fingers |
| 2 |
|
Dsp peach liqueur; up to 3 |
| 3 |
|
Egg yolks |
| 85 |
g |
Caster sugar |
| 2 |
|
Dsp white wine |
| 70 |
ml |
Cream; (optional) |
| 55 |
g |
Icing sugar |
| 1/2 |
ts |
Cinnamon powder |
| 55 |
g |
Almonds; toasted and flaked |
| 1 |
|
Sprig mint |
INSTRUCTIONS
SAUCE
TOPPING
TO SERVE
Prepare the paw paw by cutting in half, remove the black seeds from the
centre, then peel and cut into fine slices. Place in a bowl and sprinkle
with lime juice to develop the acidity and bring out the flavour of
strawberries, melons and peaches combined together. Cut the peaches into
slices and mix with the paw paw. Arrange the sponge fingers in an ovenproof
serving dish and sprinkle with the peach liqueur. Pour the fruits over the
top of the sponge fingers and leave to sit for several minutes while the
sauce is made. The fruit juice will also flavour the sponge fingers and
soften them.
To make the sauce, whisk the egg yolks and caster sugar together for 5-6
minutes over warm water until cooked, light, white and fluffy. Add the
wine. If liked, 70ml cream can be added to this sauce. Pour over the fruit
and sponge fingers and dust with icing sugar and cinnamon mixed together.
Flash below a very hot grill for 1-2 minutes and serve hot, sprinkled with
toasted flaked almonds and a sprig of mint.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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