Stir-fried fruit with cream cheese ice cream

Recipe from: 2/29/1996 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • ICE CREAM
  • 250
    g
    smooth cream cheese
  • 2
    egg yolks
  • 30
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • 250
    ml
    thick cream, chilled
  • FRUIT
  • 65
    ml
    rum
  • 85
    ml
    raisins
  • 3
    nectarines, stoned and sliced
  • 2
    pears, sliced and cored
  • 2
    red apples, cored and sliced
  • 1
    lemon, juice and rind
  • 100
    ml
    butter
  • 4
    cardamom pods
  • 100
    ml
    soft brown sugar
 

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.
 

Read more on: dairy
 

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