Tropical Fruits & Peppercorn Syrup by Patti Sloley

Tropical Fruits & Peppercorn Syrup by Patti Sloley

Time

20 minutes

Serves

4

Heat

Sultry

Dietary:

Gluten Free, Salt-Free, Vegetarian, Coeliacs

Making this recipe

Ingredients

Syrup

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)

Tropical Fruits

1 small ripe pineapple
2 small ripe papayas
2 ripe mangoes
2 tablespoons fresh coconut shavings
Pomegranate seeds to scatter

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Method

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

Step 1

Put the sugar into a pan and add the water or fruit juice. Stir over low heat until the sugar dissolves.

Step 2

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.

Step 3

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.

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