 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Recipe found . There's a lot of variation in this recipe. We decided we liked the sauce so much we tripled it. Kind of a little piggy, but we enjoyed it. I think kiwi, peaches, pears, papaya, etc., would all be good additions. Add a few drops of fresh lemon juice to the olive oil if you don't have lemon-infused olive oil. We used pomegranate champagne vinegar instead, and that was very good too. Ingredients:
2 mangoes, peeled and sliced into large chunks |
1/2 pineapple, peeled and sliced |
2 nectarines, quartered and de-pitted |
2 tablespoons lemon-infused olive oil |
1/4 cup heavy cream |
1 teaspoon red wine vinegar |
1 tablespoon sugar |
Directions:
1. If using a grill, grill and oil the grill rack. Preheat a broiler if you are using that.
2. Add all the fruit into a bowl. Drizzle the fruit with lemon-infused olive oil.
3. Whisk together the cream, vinegar and sugar. Set aside.
4. If using a grill, oil the grill rack and prepare a medium-hot fire. Place fruit in one layer on a grill basket. Put on fire or directly over the heat. Cook for about five minutes, turning once or twice, until the fruit's surface begins to caramelize.
5. If using a broiler, preheat the broiler. Place fruit in one layer on a baking sheet about 6 inches under broiler. Cook for about five minutes, turning once or twice, until the fruit's surface begins to caramelize.
6. Put the fruit on a platter or directly in serving bowls. Drizzle with cream mixture and serve immediately.
|
|