Gratin Of Exotic Fruits

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.

Ingredients

• 1 ½ cups sugar
• 1 piece fresh ginger, 2 inches long, peeled
• 1 fresh, ripe mango, peeled, cored and cut into 3/4-inch cubes
• 1 fresh, ripe papaya, peeled, seeded and cut into 3/4-inch cubes
• 3 oranges, peeled of all skin and pith, cut crosswise in 1/4-inch slices and seeded
• 1 fresh pineapple, trimmed, peeled, cored and cut across into1/4-inch thick rings

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    607 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 155 grams carbohydrates; 11 grams dietary fiber; 137 grams sugars; 4 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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