WITH STRAWBERRY & PINK PEPPERCORN COMPOTE
Hot cinnamon doughnuts and whipped cream with a sweet-spicy fruit sauce. What’s not to love about this dessert? Make the compote ahead so it has time to cool before serving.
500g strawberries, hulled
2 tablespoons sugar (for grilling)
1½ tablespoons pink peppercorns,
½ cup sugar
1 tablespoon lemon juice 1 tablespoon balsamic vinegar
Cinnamon doughnuts (bought or homemade) – 1 large or 3 mini per serve 300ml cream, beaten
Line an oven dish with baking paper.
Heat grill to a medium/high temperature.
Spread strawberries in oven dish and sprinkle sugar over. Place under hot grill, tossing the fruit from time to time, until strawberries are soft, slightly caramelised and syrupy.
Place grilled strawberries and any juice in a large saucepan. Add peppercorns, the
1/2 cup sugar, lemon juice and vinegar. Bring to a simmer over medium-low heat and cook, stirring occasionally, until thickened (about 20 minutes). Allow to cool.
Just before serving, grill doughnuts on a lightly oiled grill plate or pan until grill marks appear on both sides. Serve warm with the compote and a bowl of whipped cream. Serves 4-6