Storified by Lucette Delacroix· Sun, Apr 28 2013 21:04:20
A bright and merry gourmet Michelin dessert displaying all the colors of autumn, Fresh fruits in season roasted in rosemary honey and served on top of a crispy pastry shell give the best that nature has to offer prepared using sophisticated yet simple French culinary techniques. In this recipe, Chef Franck Salein combines a beautiful array of fruits including pineapple, pears, apples, papaya, kiwi, strawberries, and clementines. Besides being in season, these fruits were chosen for their diverse colors, flavors, and textures to create an interesting, harmonious, and very attractive plate.
As if the various flavors of these fruits together all in one dish are not enough, Chef Salein roasts the fruits in raw honey flavored with fresh rosemary. For an intensely flavored and deeply aromatic honey, steep the fresh rosemary for a few hours before the time you plan to serve this elegant dessert.
In addition to the fragrant aroma of rosemary and the soothing sweetness of raw honey, the flavor of this fruity dish is further enhanced with some orange juice that is added to the fruits while they are cooking. Fresh orange juice is also added to the leftover juices of the cooked fruits to make the sauce that will accompany this dish. Make the freshly squeezed orange juice in advance so that it is all prepared when you are ready to make this treat.
You can also make this dish using other fruits depending on the season. Just make sure that you have a good balance of citrus and soft fleshy kinds. The tanginess and sweetness should not overwhelm each other for a sensational effect in the palate. Even if the fruits are not as sweet or ripe as you like them to be, the honey and the heat will soften the fruits and make them taste divine.
Fit the thinly flattened pastry inside a shallow round baking mold. Trim the excess to make a bottom crust. Place in a 180-degree oven for five or six minutes. Once cooked it will turn into a nice brown color and have a crispy texture. Gently remove the crispy pastry shell from the mold.
Wash, peel, and chop all the fruits into segments.
In the hot pan, put some rosemary-flavored honey. Glaze the segments of apples, pears, and pineapple slices. Deglaze with some fresh orange juice. Add the more delicate fruits, i.e. papaya, kiwi, and strawberries. Add the mandarins.
Distribute the glazed fruits in the pastry shell.
Add a tablespoon full of fresh orange juice to the liquid left from roasting the fruits. Heat a bit to make the sauce. Pour this over the dessert. Decorate with mint and rosemary leaves.
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