Creamy Chicken Pasta With Tomato Bruschetta
Mediterranean, WorldwideTake a look
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Gluten Free, Salt-Free, Vegetarian, Coeliacs
115g caster sugar
200ml water (or pineapple or orange juice)
2cm/1 inch piece ginger (peeled, thinly sliced)
1 teaspoon cubeb peppercorns (whole, to taste)
1 small ripe pineapple
2 small ripe papayas
2 ripe mangoes
2 tablespoons fresh coconut shavings
Pomegranate seeds to scatter
Thank you so much to Patti Sloley for inviting us to share this delightful dessert recipe, as featured in her book A Plate In The Sun. For further fabulous fusion recipes of African and Western flavours, be sure to visit Patti’s website www.pattismenu.com
Put the sugar into a pan and add the water or fruit juice. Stir over low heat until the sugar dissolves.
Add the ginger and cubebs to the sugar syrup. Bring to the boil then simmer for about 10 minutes or until reduced and syrupy, then chill.
Peel, core, de-seed and roughly dice the fruits. Divide into 4 bowls, scatter with the coconut shavings and pomegranate seeds. Drizzle the syrup over the fruit and serve with a dollop of ice cream.