Exotic Fruit Salad Sprinkled with Old Rum Recipe

Exotic Fruit Salad Sprinkled with Old Rum Recipe image by iChef.com


This simple Caribbean dessert offers a wonderful combination of flavors, textures and temperatures. The apple garnish is an extraordinary creation.

To make the apple fountains: Mix lemon juice and water. Quarter both apples, leaving the core intact. Dip the pieces in the lemon water. Lay each apple quarter flat on one side, flesh down; skin will be facing up, along one side. Using a sharp serrated knife held at a 45-degree angle, place the knife 1/8 inch from the edge of the apple. Slice down to 1/8 inch from the bottom of the apple, being careful to slice all the way through the apple quarter. Turn the apple quarter to the other side, still skin-side up, and cut down in the same way to meet where the first cut ended, removing the apple center. Repeat these steps until the remaining apple center is too small to slice (you should have 5 to 6 apple slices when completed). Apple slices will lay on top of each other, each slice overlapping the one beneath it. Brush with the lemon-water mixture.

To prepare the pastry cream: In a medium saucepan, heat the cream, half-and-half and vanilla until hot but not boiling. In a medium mixing bowl, combine the sugar and cornstarch. Whisk in the eggs. Slowly pour 1/2 of the cream mixture into the egg mixture, stirring constantly. Pour this mixture back into the saucepan, gently whisking to blend with the cream mixture remaining in the saucepan. Heat, stirring constantly, until the mixture thickens and is difficult to stir, about 2 minutes. Scrape into a bowl and cover with plastic wrap to prevent a skin from forming. Let cool to room temperature.

To prepare the gratin: In a small mixing bowl, beat the egg whites until stiff, then gently fold in the pastry cream and rum.

To assemble: Heat the broiler to highest setting. Place the oven rack 5 inches beneath the broiler. In a medium mixing bowl, toss the fruit together. Divide the fruit equally among 4 ovenproof soup bowls. Spread 1/2 cup of gratin mixture over the fruit in each soup bowl. Set the bowls beneath the broiler until the top of the dessert is browned, about 5 minutes. Remove from heat. Place the bowls on serving plates and slide the apple fountains between the rim of the bowl and the plate edge to hold in place. Garnish with strawberry slices and serve immediately.

Chef Patrick Gateau
Restaurant: The Carl Gustav Hotel
St. Barthelemy, West Indies

Things You'll Need

1 Apple Fountain Garnishes
  • 1 juice of 1 lemon
  • 1cup water
  • 1 very crisp large golden apple
  • 1 very crisp large red apple
1 Pastry Cream
  • 1/2cup heavy (whipping) cream
  • 1cup half-and-half
  • 1/2teaspoon vanilla extract
  • 1/2cup sugar
  • 1/4cup cornstarch
  • 2 egg yolks
1 Gratin
  • 6 egg whites
  • 4tablespoons Myers' Old Rum
  • 1/2cup pastry cream (above)
  • 1cup pineapple, diced
  • 1cup papaya, diced
  • 1cup bananas, diced
  • 1cup mango, diced
  • 1cup kiwi, diced
1 Garnish
  • 4 large strawberries, thinly sliced

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