Gratin Of Exotic Fruits

Name: Gratin Of Exotic Fruits
Yield: 4 servings
Ingredients: 1 ½ cups sugar; 1 piece fresh ginger, 2 inches long, peeled; 1 fresh, ripe mango, peeled, cored and cut into ¾-inch cubes; 1 fresh, ripe papaya, peeled, seeded and cut into ¾-inch cubes; 3 oranges, peeled of all skin and pith, cut crosswise in ¼-inch slices and seeded; 1 fresh pineapple, trimmed, peeled, cored and cut across into¼-inch thick rings

By Molly O’Neill

Published January 2, 1993

Total Time: 20 minutes, plus 2 days' standing
Rating: (0)
Comments: Read comments

Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free variation of creme brulee.

Featured in: FOOD; A Few Good Meals

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Ingredients

Yield:Four servings

1 ½ cups sugar
1 piece fresh ginger, 2 inches long, peeled
1 fresh, ripe mango, peeled, cored and cut into ¾-inch cubes
1 fresh, ripe papaya, peeled, seeded and cut into ¾-inch cubes
3 oranges, peeled of all skin and pith, cut crosswise in ¼-inch slices and seeded
1 fresh pineapple, trimmed, peeled, cored and cut across into¼-inch thick rings

Ingredient Substitution Guide

Preparation

Step 1
Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
Step 2
Toss the mango, papaya and oranges together with ½ cup of the ginger sugar.
Step 3
Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
Step 4
Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.