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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

Fruit
 

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

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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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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