Port syllabub and caramelised fruits

Yield: 4 servings

Measure Ingredient
450 millilitres Tawny Port; (3/4 pint)
1 \N Ripe medium pineapple; husk and core
\N \N ; removed, cut into
\N \N ; 3cm (11/4 inch)
\N \N ; pieces
2 \N Ripe pears; peeled, cored and
\N \N ; cut into 3cm (1 1/4
\N \N ; inch) pieces
4 \N Ripe plums; halved and stoned
2 \N Fresh figs; halved
75 grams Muscavado sugar; (3oz)
1 \N 284 millilit double cream
15 grams Caster sugar; (1/2oz)

Place a small heavy based pan onto a moderate heat. When the pan is hot, pour in the port and reduce it by 2/3rd's. Remove the pan from the heat and leave until cool.

Preheat a hot grill.

Place the fruits onto a baking sheet lined with tin foil and sprinkle with the muscavado sugar.

Half whip the cream with the caster sugar and then pour in the cooled port.

Place the fruits under the grill for 10 minutes. Check the fruits during this time to ensure they cook evenly. The fruits should be grilled until dark brown.

Remove the figs after 5 minutes and continue to cook the remaining fruit.

Notes Serve the fruits with the port syllabub and a selection of biscuits eg amaretti, shortbread or French macaroons.

Converted by MC_Buster.

NOTES : A fabulous combination of flavours, this dessert offers a lighter alternative without compromising on flavour.

Converted by MM_Buster v2.0l.

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