| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruit, Salad, Dessert, Chef |
2 |
Servings |
INGREDIENTS
| 1 |
|
Baby pineapple with leaves |
| 1 |
|
Red apple |
|
|
Juice of 1 lemon |
|
|
Syrup: |
|
|
Juice of 1 lemon |
| 2 |
ts |
Sugar |
| 2 |
|
Dessertspoons Grand Marnier |
|
|
Fruit Salad: |
|
|
Seasonal fresh fruit eg. |
|
|
Apple, orange |
|
|
Kiwi fruit, banana, pear, |
|
|
Mango |
|
|
To serve: |
|
|
Cream |
INSTRUCTIONS
First make the syrup: mix the lemon juice and sugar in a small pan and
simmer for 5 minutes, making sure the sugar dissolves completely. Stir in
the Grand Marnier.
Prepare the fruit for the fruit salad and toss in the syrup. Cut the
pineapple in half vertically, including the leaves. Scoop out the flesh
from each pineapple half with a grapefruit knife, ensuring that the flesh
remains in one piece.
Put the fruit salad with the syrup in the pineapple shells. Slice the
pineapple flesh and the red apple, dipping the red apple slices in lemon
juice to prevent discolouration, then arrange alternate slices of pine-
apple and red apple on top of the fruit salad in the pineapple shells.
Serve fresh cream separately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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