TROPICAL FRUIT PLATTER
Provided by Robert Irvine : Food Network
Categories dessert
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Lop green top off pineapple and place on a cutting board. Slice covering off in strips from the top down. Remove hard pineapple core with a fruit corer or simply by slicing ripe part away from the core. Cut pineapple into wedges. Remove seeds from cantaloupe, watermelon and honeydew and cut ripe part of melon into half moon shapes, or into spheres with a "melon baller," or into any shape you like. Arrange fruit on a platter and garnish with whole strawberries. Can be served with fruit dipping sauce such as yogurt or honey based dressing.
TROPICAL FRUIT TART
Steps:
- Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
- Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
- Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.
FRUIT GRATIN
This is a wonderful dessert, I love it with vanilla ice cream! Change the fruit to what is available or to what you prefer. I also like to make this in the winter with canned plums and then serve it with cinnamon ice cream. You can also finish the meringue under the grill. Standing time not included.
Provided by PetsRus
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean the fruits, remove the stone of the peaches and chop in cubes.
- Put all the fruit in an oven-proof dish.
- Top with the crumbled macaroons.
- Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
- Preheat oven to 375°F.
- Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
- Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
- Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
- Serve garnished with mint and a scoop of ice cream (optional).
Nutrition Facts : Calories 76.5, Fat 0.3, Sodium 27.7, Carbohydrate 16.6, Fiber 1.2, Sugar 15.1, Protein 2.7
TROPICAL FRUIT GRATIN
Make and share this Tropical Fruit Gratin recipe from Food.com.
Provided by Studentchef
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven broiler.
- Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
- Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
- Cook over medium heat for about 3 minutes, always stirring, until thick.
- Remove from heat and add in vanilla. Allow to cool and reserve.
- Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
- Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
- Cook under broiler for 1 to 2 minutes, or until golden.
Nutrition Facts : Calories 254.2, Fat 10.5, SaturatedFat 6.6, Cholesterol 58.9, Sodium 52.8, Carbohydrate 40.5, Fiber 3.5, Sugar 31, Protein 2.9
FIFTEEN-MINUTE FRUIT GRATIN
If you take soft, ripe fruit, top it with a fancy sauce like crème Anglaise, and run the whole thing under the broiler, you have a four-star dessert. But if you top the fruit with something like sweetened heavy cream, whipped just enough so that it holds some body when broiled, or sweetened sour cream-which hardly needs to be whisked-you can produce a similarly glorious dessert in less than half the time. Although this preparation is lightning-quick, it has to be constantly watched while cooking. Get the broiler hot, put the dish right under the heating element, and keep your eyes open. You want the topping to burn a little bit-it will smell like toasting marshmallows-but obviously not too much. When the topping is nearly uniformly brown, with a few black spots, it's done. The fruit will not have cooked at all.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the broiler; set the rack as close to the heat source as possible (even 2 inches is not too close).
- Wash, pit, stem, and peel the fruit as necessary. Cut stone fruit in halves or slices as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Put the fruit-there should be at least 2 cups-in a baking or gratin dish just large enough to hold it.
- Whip the cream with 2 tablespoons of the sugar and the vanilla until it is thick and just barely holding soft peaks. Pour it over and around the fruit. Sprinkle with the remaining 1 tablespoon sugar.
- Broil carefully, allowing the cream to brown all over and even burn in a couple of spots; rotate the baking dish during broiling if necessary. Remove and serve.
- Using sour cream in place of cream will produce a strikingly different result. Sour cream is thick, rich, flavorful, and (obviously) sour; sweet cream becomes thinner and saucier in texture: Combine 1 cup sour cream with just enough milk-about 1/4 cup-to allow you to whisk it smooth. Add 2 tablespoons sugar and proceed as directed, using 1 tablespoon brown sugar for the topping.
10-MINUTE FRUIT GRATIN
Provided by Mark Bittman
Categories easy, quick, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat broiler; set rack as close to heat source as possible (even 2 inches is not too close).
- Wash, pit, stem and peel the fruit as necessary. Cut stone fruit in halves or slices, as you prefer. Cut strawberries in thick slices; leave smaller berries whole. Place the fruit (at least 2 cups full) in a baking or gratin dish just large enough to hold it.
- Whip cream with 2 tablespoons of sugar until it is thick and just barely holding soft peaks; stir in the vanilla extract. Pour cream over and around the fruit. Sprinkle with remaining sugar.
- Broil carefully, allowing cream to brown all over and even burn in a couple of spots; rotate baking dish during broiling if necessary. Remove and serve.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 22 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 24 milligrams, Sugar 34 grams
TROPICAL ISLAND FRUIT SALAD
A bright, beautiful, and delicious fruit salad. This goes well with jerk chicken or another island meal.
Provided by Devin
Categories Salad Fruit Salad Recipes
Time 30m
Yield 14
Number Of Ingredients 4
Steps:
- Toss pineapple, mangos, papayas, and bananas together in a large bowl.
Nutrition Facts : Calories 94 calories, Carbohydrate 24.4 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2.3 mg, Sugar 17.2 g
GRATIN OF EXOTIC FRUITS
Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free variation of creme brulee.
Provided by Molly O'Neill
Categories project, dessert
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
- Toss the mango, papaya and oranges together with 1/2 cup of the ginger sugar.
- Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
- Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 0 grams, Carbohydrate 141 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 126 grams
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