GRATIN OF EXOTIC FRUITS

Gratin Of Exotic Fruits image

Sliced very thin, the pineapple provides a perfect insulation for the more delicate exotic fruits beneath, as well as giving a flat surface for caramelizing the ginger sugar. The result is a guilt-free variation of creme brulee.

Provided by Molly O'Neill

Time 20m

Yield Four servings

Number Of Ingredients 6

Ingredients

1 1/2 cups sugar
1 piece fresh ginger, 2 inches long, peeled
1 fresh, ripe mango, peeled, cored and cut into 3/4-inch cubes
1 fresh, ripe papaya, peeled, seeded and cut into 3/4-inch cubes
3 oranges, peeled of all skin and pith, cut crosswise in 1/4-inch slices and seeded
1 fresh pineapple, trimmed, peeled, cored and cut across into1/4-inch thick rings

Steps:

Place the sugar and ginger in a glass jar and let stand for 2 days. Preheat broiler.
Toss the mango, papaya and oranges together with 1/2 cup of the ginger sugar.
Place the mixture in a 10-inch quiche dish. Top with the pineapple rings. Coat the pineapple heavily with the remaining ginger sugar.
Broil until the sugar is caramelized, for a sugary, even crust, about 10 minutes.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 0 grams, Carbohydrate 141 grams, Fat 1 gram, Fiber 9 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 126 grams