One of my favourite desserts is a gem I found in a recipe book of Sharon Glass. It is called Grilled fresh fruit served with ginger Mascarpone. This dessert is easy to prepare and it is fresh and unusual, and it has that wow factor. I like to present it to guests on a beautiful plate. It could be served warm or at room temperature.
Medley of assorted fresh fruit
1 pineapple, cut into chunks
2 kiwi, peeled and cut into thirds
250g strawberries, whole
2 pears, unpeeled
2 bananas, cut into chunks
2 guavas, unpeeled
2 apples, unpeeled
3 nectarines, unpeeled
3 peaches, unpeeled
175ml castor sugar mixed with vanilla seeds from a vanilla bean
Cut whole fruit into halves and quarters leaving skin on. Preheat grill in oven. Place all fruit in a large roasting pan in one flat layer. Sprinkle with vanilla sugar. Place in middle of the oven under the grill for 10 minutes or until sugar melts and fruit browns slightly. Watch carefully.
60ml castor sugar
5ml vanilla essence
30ml preserved ginger syrup
12 ginger biscuits, lightly crushed
Mix mascarpone, castor sugar, vanilla essence and ginger syrup together. Just before serving, stir in crushed ginger biscuits.
To serve: Serve mascarpone sauce as an accompaniment to the fruit. (Decorate the fruit with fresh mint leaves.)