Prickly pears with star fruit

    35 minutes

    The caramel sauce drizzle and chocolate-dipped Cape gooseberry garnish make this exotic dessert salad a real treat.

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    Serves: 4 

    • 100 g dark chocolate
    • 4 Cape gooseberries in their husks
    • 50 g sugar cubes (about 12 cubes)
    • 1 tablespoon lemon juice
    • 1⁄2 cup (125 g) whipping cream
    • 4 prickly pear fruit
    • 4 star fruit, thinly sliced
    • 2 tablespoons lime juice
    • 1 teaspoon icing sugar
    • icing sugar, for dusting

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Break chocolate into pieces and melt in top half of a double boiler over gently simmering water. Pull back husks from Cape gooseberries. Dip halves into melted chocolate; place on baking paper. Leave until chocolate sets.
    2. To make caramel sauce, place sugar cubes, lemon juice and 3 tablespoons water in a saucepan with a heat–proof handle. Boil rapidly until sugar turns golden.
    3. Remove from heat and stir cream into caramelised sugar, taking care not to let it splatter. Immediately pour sauce into a bowl and let cool.
    4. Peel prickly pears, avoiding fine prickles. Cut flesh into thin slices. Arrange prickly pears and star fruit on a platter.
    5. Stir lime juice and icing sugar together and drizzle over fruit. Dust with icing sugar. Drizzle caramel sauce over fruit and garnish with chocolate–dipped Cape gooseberries.

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