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 Fruit Gratin Recipe
Fruit dessert is served hot. I took French orange gratin as a basis, adding notes of soy sauce and slices of papaya (melon) to the recipe. Here soy sauce goes well with sweet fruity and creamy tones. Bright juicy dessert will brighten up the autumn cloudy days.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Cooking time is not taken into account when preparing fruits. Peel the orange and divide into slices. Peel each slice from the separating film and bones, trying to keep the shape and collecting the juice that has been released. Peel a slice of melon (I have papaya) from the skin and seeds, cut into suitable sized pieces. Sprinkle the fruit with lime juice (lemon). Mix 1 tablespoon of honey with soy sauce and pour over the fruit. Leave it aside for now.
    Cooking time is not taken into account when preparing fruits. Peel the orange and divide into slices. Peel each slice from the separating film and bones, trying to keep the shape and collecting the juice that has been released. Peel a slice of melon (I have papaya) from the skin and seeds, cut into suitable sized pieces. Sprinkle the fruit with lime juice (lemon). Mix 1 tablespoon of honey with soy sauce and pour over the fruit. Leave it aside for now.
  2. Mix 1 tablespoon of honey with the collected orange juice (2 tablespoons). Beat the egg yolks with powdered sugar. In a small saucepan (preferably with a non-stick coating), heat the cream with honey and orange juice. Add a pinch of ground cinnamon or vanilla sugar to taste.
    Mix 1 tablespoon of honey with the collected orange juice (2 tablespoons). Beat the egg yolks with powdered sugar. In a small saucepan (preferably with a non-stick coating), heat the cream with honey and orange juice. Add a pinch of ground cinnamon or vanilla sugar to taste.
  3. When the cream boils, immediately reduce the heat to the smallest, enter the yolks whipped with powdered sugar. Cook, stirring constantly with a wooden spatula and not letting it boil, for 5 minutes. Meanwhile, preheat the oven.
    When the cream boils, immediately reduce the heat to the smallest, enter the yolks whipped with powdered sugar. Cook, stirring constantly with a wooden spatula and not letting it boil, for 5 minutes. Meanwhile, preheat the oven.
  4. Put the fruits in a greased form with butter. The size of my form is 13.5 cm. It is even better to take small individual molds.
    Put the fruits in a greased form with butter. The size of my form is 13.5 cm. It is even better to take small individual molds.
  5. Pour over the hot sauce and bake under the grill in a preheated 200 degree oven for about 3-5 minutes until golden brown.
    Pour over the hot sauce and bake under the grill in a preheated 200 degree oven for about 3-5 minutes until golden brown.
  6. Serve the dessert immediately, with fervor from the heat.
    Serve the dessert immediately, with fervor from the heat.
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