recipes
fresh fruit platter with pomegranate jelly & fresh ginger
Here's a lovely summertime recipe rustled up by Steven Doherty, Chef at our First Floor Café in Windermere.
Serves 4
ingredients
300ml fresh orange juice
3dsp Pomegranate Jelly
2 passion fruit
2dsp root ginger, freshly grated
1 pink grapefruit, peeled
1 mango, peeled
1 large orange, peeled
1 kiwi fruit, peeled
1 punnet of blueberries
1 punnet of raspberries
shredded mint (optional)
method
Pour the orange juice into a pan and gently bring to the boil.
Carefully add the jelly, reduce by half and allow to cool.
Add the ginger and the pulp from the passion fruit.
Segment the grapefruit, and slice the mango, orange and kiwi.
to serve
Arrange the fruit on a suitable plate and sprinkle the blueberries and raspberries over the top.
Pour over the sauce, garnish with the shredded mint and serve.