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