October 22, 2020

Brûléed Fruit with Mascarpone Yogurt Sauce

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Brûléed Fruit with Mascarpone Yogurt Sauce

I’m always looking for ways to enjoy a fruit dessert. Taking a page from a French classic, this recipe is a crème brûlée dessert, with pieces of juicy fruit sprinkled with brown sugar, broiled until caramelized on top, and then topped with a creamy mascarpone yogurt and macadamia nuts.

Serves: 6

Ingredients

For fruit:

1 Tsp. Vanilla extract

¼ Cup Packed brown sugar

¼ Tsp. Fine salt

4 Strawberries

2 Blood oranges or navel oranges

½ Pineapple

1 Large Mango

To finish(Topping):

¹⁄³ Cup Mascarpone cheese

1 Cup Plain Greek yogurt

½ Cup Toasted macadamia nuts, coarsely chopped

Instructions

Place the oven rack 6 inches from the broiler and heat. Put the vanilla, brown sugar and salt in a large bowl.
Cut the top off the strawberries and slice lengthwise.
Cut the orange crosswise into a ½-inch thick disk and add to the bowl with the brown sugar mixture.
Peel a mango, cut the fleshy part away from the pit and cut the fruit into ¼-inch thick slices; add to the bowl of citrus. Cut the pineapple peel, cut away the core, then cut the fruit into long strips ¼-inch thick; add to the bowl of citrus.
Lightly coat the fruit with the brown sugar with your hands. You will notice a dissolution of the brown sugar and the juice will be released from the fruit. With your hands, lift the fruit from the juice onto a rimmed baking sheet; distribute well. Set aside the bowl and juices.
Broil for about 10 minutes until golden brown (watch keenly and turn the pan if necessary). Remove the pan and place on a wire rack to cool gradually.
For topping: Use 3 tablespoons of the juice from the bowl. Add yogurt and mascarpone. Whisk gently until smooth throughout.
Break apart your favorite cookie, place in the bottom of a deep cup and pour the mixture over top, garnish with strawberries, mint and macadamia nuts.

Nutrition

Calories: 304

Fat: 14.7 g

Carbohydrates: 41.3 g

Fiber: 4.5 g

Protein: 6.6 g

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