Best Broiled Star Fruit In Gingered Broth Recipes

FRESH FRUIT IN A COOL GINGER BROTH

Steps:

• Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
• The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
• To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
• When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
• There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.

SKEWERED GRILLED FRUIT WITH GINGER SYRUP

Steps:

• Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
• Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• When the fruit is done, brush once more with syrup. Serve hot or warm.

PORK SCALOPPINIS WITH STAR FRUIT (CARAMBOLA)

Steps:

• Preheat oven to 200°F
• Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper.
• Transfer cutlets to a serving dish and set aside in oven.
• In same pan, cook star fruit 1 minute per side. Set aside in oven.
• Add broth, orange juice and cream to saucepan; cook until reduced by half.
• Add coriander and orange peel.
• Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit.
• Serve with rice and zucchini, if desired.

STAR FRUIT (CARAMBOLA) AND GINGER DRINK

Steps:

• Trim the ends and edges of the star fruit.
• Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.

BROILED STAR FRUIT IN GINGER

Steps:

• In saucepan, combine water, ginger, cinnamon, cloves and coriander.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add honey and stir until dissolved.
• Strain liquid and allow to cool.
• Slice the star fruit into 8 slices.
• Place star fruit on a baking sheet and sprinkle the brown sugar over them.
• Broil until the sugar bubbles and starts to brown.
• Place stars into individual bowls, 4 each.
• Ladle the gingered broth into each and serve.