GRILLED DOUGH­NUTS

WITH STRAW­BERRY & PINK PEP­PER­CORN COM­POTE

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

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.

Com­pote:

500g straw­ber­ries, hulled

and halved

2 ta­ble­spoons sugar (for grilling)

1½ ta­ble­spoons pink pep­per­corns,

lightly crushed

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

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