Recipe : Tropical Fruit Gratin
Tamarillos - 2
Sweet Pineapple – ½
Ripe Mango - 1
Blackberries – 175 gms
Sparkling White Wine – 120 ml
Caster (superfine) Sugar – 115 gms
Egg Yolks - 6
Cut each tamarillo in half lengthways and then into thick slices.
Cut the rind and core from the pineapple and take spiral slices off the outside to remove the eyes.
Cut the flesh into chunks. Peel the mango, cut it in half and cut the flesh from the stone (pit) in slices.
Divide all the fruit, including the blackberries, among four l4 cm gratin dishes placed on a baking sheet and set aside.
Heat the wine and sugar in a pan until the sugar has dissolved. Bring to the boil and cook for 5 minutes.
Put the egg yolks in a large heatproof bowl. Place the bowl over a pan of simmering water and whisk until pale.
Slowly pour on the hot sugar syrup, whisking all the time, until the mixture thickens.
Preheat the grill (broiler).
Spoon the mixture over the fruit, Place the baking sheet holding the dishes on a low shelf under the hot grill until the topping is golden.
Although boiling drives off alcohol in the wine, children do not always appreciate the flavour; so substitute orange juice if making the gratin for them. White grape juice or pineapple would also work well.