Tropical Fruits & Peppercorn Syrup by Patti Sloley

Serves: 4

Recipe Type:

Desserts

Kitchen-to-Table:

20 minutes

Heat Rating:

Sultry

Good Using:

Fruit

Ingredients

Syrup

115g/4oz caster sugar

200ml/7floz water, or pineapple or orange juice

2cm/1 inch piece ginger, peeled, thinly sliced

1 tsp 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

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

Method:

Put the sugar into a pan and add the water or fruit juice.

Stir over a 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.

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