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Roast

 
A lovely big roast to bring you into the new year with a bang with all your friends and family.
 

Sautéed summer fruits with chocolate fondue

Recipe from: 3/1/2006 12:00:00 AM
Preparation time: 30
Cooking time: 45
 
Fruit
 
 
 

Ingredients

 
  • 3
    peaches, sliced
  • 3
    0
    nectarines, sliced
  • 1/2
    papaya, peeled and sliced
  • 1/2
    pineapple, peeled and sliced
  • 2
    0
    kiwi fruits, sliced
  • Rum sauce:
  • 80
    ml
    sugar
  • 65
    ml
    rum
  • 30
    ml
    butter
  • Chocolate fondue:
  • 200
    g
    plain dark chocolate
  • 75
    g
    water
  • 60
    ml
    butter
  • 30
    ml
    rum
  • 1
    granadilla
  • 250
    ml
    walnuts, crushed
Servings: Change Serving
 
 

Method

 
1. Grill fruit slices on a hot grill, turning occasionally to prevent burning. Remove and arrange on a platter.
2.To make rum sauce: Heat sugar, rum and butter in a small saucepan over a moderate heat. Stir until sugar has dissolved (about 2 minutes). Remove from heat and spoon over grilled fruits.
3. For fondue: Place all ingredients except granadilla and walnuts in a heat-proof bowl set above a saucepan of gently simmering water. (Ensure the bottom of the bowl does not touch the water or the chocolate may become grainy.) Leave it there for 5-10 minutes, stirring occasionally until chocolate has melted and the sauce is smooth. Remove pan from heat, pour fondue into a small bowl and keep warm.
4. To serve: Drizzle granadilla pulp over grilled fruits and arrange slices on a platter, together with bowl of chocolate fondue. Place chopped walnuts in a small bowl and serve alongside fruit.
5. To eat: Dip fruit into fondue, then into crushed nuts and pop straight into your mouth!
 

Read more on: grill  |  fruit
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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