roasted stone fruit sun­dae with maple hon­ey­comb

donna hay - Fresh + Light - - Sundaes -

Pre­heat the oven to 180°C (350°F). Place the fruit, maple syrup, vanilla and star anise in a deep-sided bak­ing tray. Cover with alu­minium foil and cook for 40–45 min­utes or un­til soft­ened. Re­move the foil and set aside to cool. Dis­card the vanilla pod and star anise, and place the fruit in a blender. Add the co­conut cream and co­conut milk and blend un­til smooth.

Pour the mix­ture into 2 large plas­tic zip-lock bags, press­ing out as much air as pos­si­ble. Lay flat on a bak­ing tray and freeze for 4 hours or un­til frozen.

Re­move the roasted stone fruit ice- cream from the freezer and bend the bags to break into small pieces. Place in a food pro­ces­sor and process un­til smooth, scrap­ing down the sides of the pro­ces­sor. Spoon into a 2-litre- ca­pac­ity tin and freeze for 3 hours or un­til just frozen ( see cook’s tip, page 131).

To make the maple hon­ey­comb, place the maple syrup in a small saucepan over high heat and cook for 4–5 min­utes un­til the tem­per­a­ture reaches 130°C (266°F) on a sugar (candy) ther­mome­ter. Re­move from the heat, add the bi­car­bon­ate of soda and stir well to com­bine. Pour onto a bak­ing tray lined with non-stick bak­ing pa­per and set aside for 30 min­utes to set.

Break the maple hon­ey­comb into shards. Top the ice-cream with the maple hon­ey­comb, ex­tra stone fruit and freeze- dried pomegranate. Serve driz­zled with ex­tra maple syrup. SERVES 6.

+ We used plums, nec­tarines, peaches and apri­cots, but you can use any stone fruit you like.

++ Freeze-fried pomegranate is avail­able from spe­cialty gro­cers and del­i­catessens. If un­avail­able, use freeze- dried rasp­ber­ries. 700g mixed stone fruit+, halved

⅓ cup (80ml) maple syrup

1 vanilla bean, halved and seeds scraped 2 star-anise

400ml can co­conut cream

400ml can co­conut milk freeze-dried pomegranate++, to serve mixed stone fruit, ex­tra, cut into wedges, to serve maple syrup, for driz­zling maple hon­ey­comb ¼ cup (60ml) maple syrup

¼ tea­spoon bi­car­bon­ate of (bak­ing) soda

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