Toffee Fruits With Raspberry Coulis

INGREDIENTS

INSTRUCTIONS

Raspberry coulis:  Place raspberries in a blender with 1 tablespoon of
water and blitz  until smooth, then pass the puree through a sieve to
remove all the  seeds.  Batter  Sieve the flour and cornflour into a
bowl and stir in the egg white  and enough water to make a thick
batter.  Place caster sugar in a pan, add enough water to cover and
heat gently  until sugar dissolves. Increase the heat and cook until
syrup turns a  golden caramel colour, then immediately remove from the
heat. Add  sesame seeds to the caramel colour, then immediately remove
from the  heat. Add sesame seeds to the caramel and stir. Keep the
caramel warm  over a very low heat - do not allow to darken further in
colour.  Fill a deep pan one third full with vegetable oil and heat.
Cut the  pineapple lengthways into wedges about 2cm thick then remove
the  core. Cut the bananas and apples into chunks. Lightly dust the
prepared fruit in flour, then dip in the batter to coat. Deep fry a
few pieces of fruit at a time until golden brown. Remove fruit from
the oil and drain on kitchen paper. Repeat until all fruit is cooked.
Check the caramel - if it is too thick, carefully add a little hot
water and warm through and thin slightly.  Using chopsticks, or by
spearing the fruit on the end of a fork or  skewer, dip one piece of
fruit at a time into the caramel and turn to  coat. Remove from the
caramel and immediately drop into a large bowl  of iced water to
harden. Repeat until all the fruit has been coated  in caramel.
Arrange fruit on a large serving plate, dust with icing sugar and
drizzle over the raspberry coulis.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 339.5mg
Potassium: 273.2mg
Carbohydrates: 32.6g
Fiber: 4.9g
Sugar: 8.9g
Protein: 3.8g