| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Coxon’s kit, Coxon3 |
4 |
servings |
INGREDIENTS
| 1 |
|
Mango |
| 8 |
|
Lychees; whole with stones |
|
|
; removed |
| 8 |
|
Strawberries; whole |
| 2 |
|
Plums; stone removed |
| 1/2 |
|
Pineapple; peeled and sliced |
|
|
; into chunks |
| 2 |
|
Peaches; stone removed |
| 2 |
|
Pieces lime zest in syrup and juice |
| 14 |
|
Sprigs garden mint |
| 225 |
g |
Sugar |
| 4 |
tb |
Water |
|
|
Icing sugar to dust |
| 75 |
ml |
Dark rum |
|
|
Vanilla ice cream to serve |
INSTRUCTIONS
A SELECTION OF THE FOLLOWING
Dissolve the sugar into the water and lime juice until syrupy. Add the
shredded mint and infuse and keep warm, add the rum and fine lime zest.
On a skewer alternate layers of fruit to maximise colour, shape, textures.
Starting and finishing with the citrus zest/peel.
Dust the fruit with icing sugar and place under a very hot grill, turning
occasionally.
Remove from the heat and drizzle with lime syrup and serve with vanilla ice
cream.
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