Make the most of seasonal fruit in this easy dessert recipe.
Ingredients
- 125ml (1/2 cup) water
- 55g (1/4 cup) caster sugar
- 1 vanilla bean, split lengthways
- 4cm-piece fresh ginger, peeled, bruised
- 2 strips lemon rind
- 1/2 ripe pineapple, peeled, halved lengthways, cored, cut into 2cm pieces
- 2 x 250g punnets strawberries, hulled, washed
Method
- Step 1Combine water, sugar, vanilla, ginger and lemon rind in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Add the pineapple and strawberries and cook, stirring occasionally, for 2 minutes or until just heated through. Remove from heat. Transfer to a heatproof bowl. Cover with plastic wrap and place in the fridge for 6 hours to develop the flavours.
- Step 2Remove vanilla bean. Use a small knife to scrape seeds from vanilla bean into syrup. Discard vanilla bean, ginger and lemon rind. Serve with muesli, if desired (see related recipe).
- Diabetes friendly
- High carb
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
241 kj
Energy
2g
Fibre
1g
Protein
5.56mg
Sodium
11g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Make this recipe up to 1 day ahead. Store in an airtight container in the fridge.
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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