Prickly pears with star fruit

Prickly pears with star fruit


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

Lynn Lewis

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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