Salad of Three Fruits with Ginger recipe
information
Only the ripest fruits should be chosen for this elegant summer dessert. The rich, soft flesh of the dessert Cornice pear and the aromatic flesh of the Ogen melon are mixed with tangy pineapple and lifted by a delicious liqueur dressing. Cut the fruit into small pieces of equal size.
Preparation time : 30 minutes,
chilling time : 2 hours (optional),
Calories per serving: 120
ingredients
Chilled fresh fruit in a ginger and liqueur dressing.
2 oz (50 g) caster sugar
1 tablespoon Kirsch, Pear William or Cointreau
1 small pineapple
1 Ogen melon
2 ripe Cornice pears
Juice of 1/2 lemon
2 oz (50 g) stem ginger
1 tablespoon Kirsch, Pear William or Cointreau
1 small pineapple
1 Ogen melon
2 ripe Cornice pears
Juice of 1/2 lemon
2 oz (50 g) stem ginger
method
1. Place the sugar in a saucepan, add 1 tablespoon of water and bring to the boil. Simmer until the syrup is clear, then allow to cool. Stir in the Kirsch or other liqueur and put to one side.
2. Using a sharp, serrated knife, cut off the top and bottom of the pineapple. Using a sawing motion, cut
around the fruit in a downward spiral, removing the skin.
3. Push the cylinder of pineapple flesh away from the skin and cut it in half lengthways and in half again. Cut away the pineapple core and cut each quarter in half again and then into small pieces.
4 .Using a sharp knife, cut round and down to remove the melon skin. Cut the peeled melon in half and scoop out the seeds with a spoon. Cut the flesh in the same way as the pineapple.
5. Peel, core and cut the pears into uniform pieces. Mix them with the lemon juice to retain their colour. Finely slice the ginger. Mix all the fruits and the ginger together in the cooled syrup. Cover with plastic him and, if possible, chill for 2 hours.
2. Using a sharp, serrated knife, cut off the top and bottom of the pineapple. Using a sawing motion, cut
around the fruit in a downward spiral, removing the skin.
3. Push the cylinder of pineapple flesh away from the skin and cut it in half lengthways and in half again. Cut away the pineapple core and cut each quarter in half again and then into small pieces.
4 .Using a sharp knife, cut round and down to remove the melon skin. Cut the peeled melon in half and scoop out the seeds with a spoon. Cut the flesh in the same way as the pineapple.
5. Peel, core and cut the pears into uniform pieces. Mix them with the lemon juice to retain their colour. Finely slice the ginger. Mix all the fruits and the ginger together in the cooled syrup. Cover with plastic him and, if possible, chill for 2 hours.
serving amount
serves 6 - 8
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