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.
Lynn Lewis
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Ingredients
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
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- 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.
- 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.
- 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.
- Peel prickly pears, avoiding fine prickles. Cut flesh into thin slices. Arrange prickly pears and star fruit on a platter.
- 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.
