Serves 6-8
Ingredients:
425 gr tin pineapple chunks
425 gr tin papaya chunks
425 gr tin mango slices, cut into chunks
425 gr tin guava half, cut into chunks
2 cinnamon sticks, each 7,5 cm long
2 black cardamoms
5 whole cloves
7 black peppercorns
1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.
2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.
3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.
4. Keep the pan covered until the syrup cools. ( if open some of the flavour will be lost ).
5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.
6. Arrange the mangoes on top, then put in the reserved papaya and guava.
7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.
Ingredients:
425 gr tin pineapple chunks
425 gr tin papaya chunks
425 gr tin mango slices, cut into chunks
425 gr tin guava half, cut into chunks
2 cinnamon sticks, each 7,5 cm long
2 black cardamoms
5 whole cloves
7 black peppercorns
1. Drain all the fruits and reserve the syrup. Mix all the syrup together, reserve 570 ml and drain off remainder.
2. Put the syrup into a saucepan and add the spices, bring to the boil, cover the pan and let it simmer for 20 minutes.
3. Uncover and reduce the syrup to half its original volume by boiling for 5 minutes. Remove from heat and allow the syrup to cool.
4. Keep the pan covered until the syrup cools. ( if open some of the flavour will be lost ).
5. Reserve a few pieces of papaya and guava and all the mangoes. Arrange the remaining fruits in a serving bowl.
6. Arrange the mangoes on top, then put in the reserved papaya and guava.
7. Strain the spiced syrup and pour over the fruits. Cover with cling film and chill.
0 comments:
Post a Comment