Name: Stir-fried fruit with cream cheese ice cream
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 250.00 g cream cheese smooth; 2.00 eggs just the yolks; 30.00 ml castor sugar; 5.00 ml vanilla essence; 250.00 ml cream thick, chilled; 65.00 ml rum; 85.00 ml raisins; 3.00 nectarines stoned, sliced; 2.00 pears cored and sliced; 2.00 apples red, cored, sliced; 1.00 lemon zest and juice; 100.00 ml butter; 4.00 cardamom pods; 100.00 ml brown sugar soft

Recipe Disclaimer

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Ingredients (14)

ICE CREAM

250.00 g	cream cheese — smooth
2.00	eggs — just the yolks
30.00 ml	castor sugar
5.00 ml	vanilla — essence
250.00 ml	cream — thick, chilled

FRUIT

65.00 ml	rum
85.00 ml	raisins
3.00	nectarines — stoned, sliced
2.00	pears — cored and sliced
2.00	apples — red, cored, sliced
1.00	lemon — zest and juice
100.00 ml	butter
4.00	cardamom — pods
100.00 ml	brown sugar — soft

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Method:

Blend the cream cheese, egg yolks, castor sugar and vanilla essence in a mixing bowl. Beat well until the mixture is thick and creamy.
Whip the cream until stiff peaks are formed and fold into the cream cheese mixture. Pour into a freezer container and freeze overnight. Remove from the freezer 30 minutes before serving.
Pour the rum over the raisins and leave for 15 minutes.
Sprinkle the fruit with the lemon juice and add the lemon rind.
Meanwhile melt the butter in a large pan. Slit the cardamom pods and remove the seeds. Add to the butter in the pan with the sugar and stir until the sugar has melted.
Add the fruit and stir-fry until just ender. Do not overcook or the fruit will become mushy. Remove from the pan with a slotted spoon.
Add the rum and raisins to the pan juices and stir-fry until heated through and the sauce has reduced slightly.
Pour over the fruit and serve with the ice cream.