In the winter, it’s good to eat extra vitamin C. This is the period when many exotic fruits are in season. You can use these wonderful fruits to make many simple, delicious and colourful desserts that will give your whole body a boost.
Below you will find recipes for Caramelised pineapple with lime and syrup, Tropical fruit salad, Exotic fruit soup, Vitamina Tropical, Banana dessert and Simple yoghurt dessert.
5 tbsp Dansukker Light Syrup
1 tbsp butter
juice and grated peel of 1 untreated lime
Freshly ground black pepper
Cut the top and bottom from the pineapple and remove the peel on the sides. Divide up the fruit and cut into wedges. Remove any stalk.
Heat a pan and pour in the syrup. Add the butter and let it melt. Place the pineapple pieces into the hot syrup and add the lime juice and peel. Allow the pineapple to caramelise for approx. 2-3 minutes on each side.
Serve the hot caramelised pineapple pieces with vanilla ice cream and freshly ground black pepper.
1 guava, or 1 tin of tinned guava
1 dl thick coconut milk
3/4 dl Dansukker Light Syrup
coarse desiccated coconut
1/2 tsp ground cinnamon
Peel the fruit and cut into slices and chunks. Mix the fruit pieces in a bowl, but save one of the bananas. Mix the remaining banana pieces, coconut milk and syrup in a liquidiser or blender until blended. Pour the sauce over the fruit and dust with a little cinnamon. Sprinkle over the desiccated coconut.
400 ml tropical fruit juice
200 ml white wine
1 tbsp (8 g) potato starch
50 ml water
2-3 tbsp (30-45 g) Dansukker Fructose
Bring the fruit juice and wine to the boil. Mix the potato starch with the water and stir into the soup to thicken it. Allow to cool. Add fructose to taste.
Arrange the diced pineapple/melon, chopped peach/nectarine and halved physalis in attractive glasses. Pour the soup over the top.
4 large glasses
45 g Dansukker Icing Sugar
2 slices pineapple without stalk, 2 1/2 cm thick
100-150 g fresh or frozen strawberries
1 passion fruit
1 l orange juice
1 tsp Dansukker Vanilla Sugar
ice cubes (if needed)
Peel the fruit and remove the stones. Cut into pieces. Scrape the seeds out of the passion fruits with a spoon. Blend the fruits with icing sugar, juice and vanilla sugar. Strain the mixture. Add ice cubes if you do not use frozen strawberries.
1/2 dl hazelnuts
1 1/2 dl whipping cream
1 tsp Dansukker Icing Sugar
4 small bananas
1 dl Dime nuggets
4 tbsp Dansukker Light Syrup
Toast the hazelnuts in a dry frying pan. Wrap the toasted nuts in a coarse tea towel and rub together to remove most of the skin. Cut the nuts in half or chop them coarsely. Whip the cream with the icing sugar until firm. Peel the bananas, cut them in half lengthwise and arrange them on four small plates. Spoon or pipe a little of the cream on top of each banana. Sprinkle with the nuts and Dime nuggets and drizzle with the syrup.
1 ripe mango
2 tbsp Dansukker Cane Syrup
200 ml Turkish yoghurt
1 tbsp Dansukker Vanilla Sugar
500 ml crushed meringues
Peel the mango and cut the flesh off the stone. Liquidise the flesh in a blender with the syrup. Mix together the yoghurt and vanilla sugar. Divide half the mango mixture between four individual glasses. Add a layer of crushed meringue, then a layer of yoghurt. Cover with another layer of mango mixture and top with the remaining crushed meringue. Serve immediately.