25 cm/10 inch sponge flan case
3 oranges
425 g (15 oz) can pineapple rings in natural juice, drained with juice reserved
1 mango
1 - 2 tablespoons caster sugar
2 teaspoons arrowroot
150 ml (1/4 pint) whipping or double cream, to serve
3 oranges
425 g (15 oz) can pineapple rings in natural juice, drained with juice reserved
1 mango
1 - 2 tablespoons caster sugar
2 teaspoons arrowroot
150 ml (1/4 pint) whipping or double cream, to serve
method
1. Put the flan case on a flat serving dish.
2. Peel and slice the oranges over a bowl to reserve any juice. Remove any pips and the central pith and arrange around the edge of the sponge flan.
3. Cut the pineapple rings in half and arrange, overlapping, in a ring inside the ring of orange slices.
4. Again working over a bowl, score the skin of the mango lengthways into several sections and remove the skin with a small sharp knife. Chop the mango flesh neatly and pile into the centre of the flan. Squeeze the mango stone, which will have some flesh clinging to it, over the bowl to extract all the juice.
5. Strain the reserved orange, pineapple and mango juice into a measuring jug and make up to 175 ml (6 fl oz) with water. Stir in 1 - 2 tablespoons caster sugar, to taste, and mix until dissolved.
6. Spoon 50 ml (2 fl oz) of this juice over the sponge around the rim of the flan to moisten it.
7. Put the arrowroot into a bowl. Stir in a little of the fruit juice to make a smooth paste, then gradually stir in the remainder. Transfer to a small saucepan and bring to the boil over moderate heat, stirring constantly, until thick, smooth and clear.
8. Spoon the hot glaze over the fruit, allowing a little to run down the sides of the flan.
9. Leave in a cool place for 30 minutes, or up to 8 hours, then serve accompanied by the cream. (If liked the cream can be whipped until standing in soft peaks and piped around the edge instead).
2. Peel and slice the oranges over a bowl to reserve any juice. Remove any pips and the central pith and arrange around the edge of the sponge flan.
3. Cut the pineapple rings in half and arrange, overlapping, in a ring inside the ring of orange slices.
4. Again working over a bowl, score the skin of the mango lengthways into several sections and remove the skin with a small sharp knife. Chop the mango flesh neatly and pile into the centre of the flan. Squeeze the mango stone, which will have some flesh clinging to it, over the bowl to extract all the juice.
5. Strain the reserved orange, pineapple and mango juice into a measuring jug and make up to 175 ml (6 fl oz) with water. Stir in 1 - 2 tablespoons caster sugar, to taste, and mix until dissolved.
6. Spoon 50 ml (2 fl oz) of this juice over the sponge around the rim of the flan to moisten it.
7. Put the arrowroot into a bowl. Stir in a little of the fruit juice to make a smooth paste, then gradually stir in the remainder. Transfer to a small saucepan and bring to the boil over moderate heat, stirring constantly, until thick, smooth and clear.
8. Spoon the hot glaze over the fruit, allowing a little to run down the sides of the flan.
9. Leave in a cool place for 30 minutes, or up to 8 hours, then serve accompanied by the cream. (If liked the cream can be whipped until standing in soft peaks and piped around the edge instead).
serving amount
serves 6
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