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Saffron and cardomom infused fruit

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 12
Servings 4
Time 60


  • 2
    saffron threads
  • 6
    cardamom pods, bruised
  • 210
    castor sugar
  • 15
    lemon grind, grated
  • 2
    pears, peeled, halved and seeded but with stalks left intact
  • 2
    nectarines or peaches, halve and pitted
  • 1
    pineapple, peeled and sliced
  • 2
    guavas, peeled
  • 1
    small punnet fresh gooseberries
  • pulp of 2 granadillas
  • thick cream or vanilla ice cream to serve
  • wafer baskets to serve


1. Pour 500ml water into a saucepan. Add the saffron, cardamom, sugar and lemon rind. Bring to the boil then reduce the heat and simmer for five minutes.
2. Cut the pears, nectarines, pineapple slices and guavas into quarters. Add the fruit to the syrup and simmer for three minutes. Add the gooseberries and simmer for a further two minutes or until the fruit is tender. Stir in the granadilla pulp. Remove the fruit from the syrup with a slotted spoon.
3. Bring the syrup to the boil and simmer until reduced by half and thickened. Remove the cardamom pods and drizzle the syrup over the fruit.
4. Spoon a dollop of cream or ice cream into each wafer basket, then top with fruit and syrup. Serve immediately.

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