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Chargrilled tropical fruits

Name: Chargrilled tropical fruits
Yield: Serves 8
Ingredients: 200g caster sugar, plus extra; Juice of 2 oranges (about 175ml); 250g tub mascarpone; 150ml coconut cream; Seeds of 1 vanilla pod; 3 tbsp icing sugar; 8 thick slices peeled fresh pineapple; 8 small mango cheeks, skin on; 4 peaches, halved and stoned

Published: 31 Jul 06
Updated: 4 Jul 24

An fruit dessert recipe for the barbecue. Serve with oozy orange syrup and indulgent cream.

Easy
August 2006

Test kitchen approved

Serves 8
Takes 30 minutes to make, 5-6 minutes to barbecue, plus cooling and chilling

An fruit dessert recipe for the barbecue. Serve with oozy orange syrup and indulgent cream.

Vegetarian recipes

Nutrition: per serving

Calories: 366kcals
Fat: 17g (9.1g saturated)
Protein: 3.2g
Carbohydrates: 53.6g (51.3g sugar)
Salt: 0.1g

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Ingredients

200g caster sugar, plus extra
Juice of 2 oranges (about 175ml)
250g tub mascarpone
150ml coconut cream
Seeds of 1 vanilla pod
3 tbsp icing sugar
8 thick slices peeled fresh pineapple
8 small mango cheeks, skin on
4 peaches, halved and stoned

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Method

On the hob, slowly melt the caster sugar in a pan over a medium heat until dark amber. Take off the heat and carefully add the orange juice. Return to the heat and stir until the caramel melts again. Cool and set aside until needed.
Beat the mascarpone, coconut cream, vanilla seeds and icing sugar until smooth. Chill until required.
Sprinkle the extra caster sugar to taste on the cut side of the fruit (or 1 side of the pineapple), shaking off any excess. Barbecue the pineapple and mango directly over a medium heat for 5-6 minutes, and the peaches for 3-4 minutes, until lightly charred.