Gratin Of Exotic Fruits Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
• Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

Steps:

• Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
• Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
• To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.

Steps:

• Preheat oven broiler.
• Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
• Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
• Cook over medium heat for about 3 minutes, always stirring, until thick.
• Remove from heat and add in vanilla. Allow to cool and reserve.
• Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
• Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
• Cook under broiler for 1 to 2 minutes, or until golden.

Steps:

• Clean the fruits, remove the stone of the peaches and chop in cubes.
• Put all the fruit in an oven-proof dish.
• Top with the crumbled macaroons.
• Mix the orange juice with the lemon zest and sprinkle over the fruit and cookies and leave for about half an hour.
• Preheat oven to 375°F.
• Whisk the egg whites in a very clean bowl, when stiff add the sugar gradually with the vanilla essence, whisk untill glossy.
• Spread the egg whites on top of the fruit and cookie mixture, try to pattern it a bit.
• Bake for approx 10 minutes (keep an eye on it) until colored to your liking.
• Serve garnished with mint and a scoop of ice cream (optional).