Summary

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

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Instructions

1. 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.
2. 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.
3. Gently stir the fruit. Mix the honey and cream double and pour it over the fruit salad, well chilled.
4. Tip: If a cooler liquid is poured over the hot caramel, the sugar solidifies. Then heat the preparation until the caramel has melted again.