Recipes Nugget Markets Signature Recipes
Tropical Fruit Topper
For Ice Cream and Sorbet
- Prep time
- 1 hour PT1H
- Cook time
- 20 minutes PT20M
- Yield
- 6 servings
- Difficulty
This summer dessert uses pineapple, papaya, and ripe summer melons macerated in an infused simple syrup and served over pineapple coconut ice cream and mango tangerine sorbet.
Ingredients
- 1 cup water
- 1 cup sugar
- 1 cup light corn syrup
- 4 star anise
- 1 vanilla bean
- 6½ thin, coin-sized slices of ginger
- ½ tablespoon coriander seed
- 1 teaspoon black peppercorns
- 3 thin slices of lime
- 1 Tuscan cantaloupe, diced
- 1 papaya, diced
- 1 pineapple, diced
- 1 honeydew melon, diced
- 1 pint pineapple coconut ice cream
- 1 pint mango tangerine sorbet
- mint leaves for garnish
Preparation
In a sauce pan, combine the water, sugar, corn syrup, star anise, vanilla bean, ginger, coriander, black peppercorns and lime. Simmer until the mixture reduces and coats the back of a spoon. Strain and set aside to cool. When mixture has cooled, toss with diced fruit.
To serve, scoop together both the ice cream and the sorbet into martini glasses and spoon fruit mixture over the top. Garnish with mint leaves.
Techniques used in this recipe:
- dice
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- infusion
- infusion: steeping an aromatic or other item in liquid to extract its flavor. Also refers to the liquid resulting from this process.