Limoncello Sauce on Baked Fruit Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 grams sugar
- 6 cl liqueur (limoncello)
- 1 tangerine (s), add the juice
- 2 tablespoon butter
- 1 papaya
- 1 mango (s)
- 1 banana (s)
- 1 pear (s)
- 1 peach (s)
- 2 tablespoon honey (orange blossom honey)
- 100 g double cream
- 6 lemon balm leaves
- 6 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Melt the sugar into a light caramel. Warm the limoncello and both citrus juices and pour over the caramel. Stir in butter. Preheat the oven to 200 ° C.
- Peel and core all fruits and cut into narrow strips. Put the fruit in an ovenproof dish or divide it into 4 serving bowls. Pour the sauce over them and bake in the hot oven for 10 minutes.
- Gently stir the fruit. Mix the honey and cream double and pour it over the fruit salad, well chilled.
- Tip: If a cooler liquid is poured over the hot caramel, the sugar solidifies. Then heat the preparation until the caramel has melted again.
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