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Hot Caribbean Fruit Salad

Use Deep Covered Sauté Pan - 8527

Serves 4

50g ( 2oz ) caster sugar
2 tablespoons water
50g ( 2oz) butter
grated rind and juice of 1 orange
grated rind and juice of 1 lime
400g can pineapple slices, drained and cut into pieces or 1 small fresh pineapple peeled, cored and cut into pieces
400g can mango slices, drained and cut into pieces, or 1 fresh mango, prepared and cut into pieces
2 bananas, cut into pieces

Put the sugar and water into the sauté pan. Put onto a medium setting and allow the sugar to melt and dissolve.

Continue heating until the sugar colours slightly.

Add the butter and stir well.

Add the orange and lime rind and juice.

Stir well and bring to the boil.

Add the pineapple, mango and banana. Heat through, stirring well.

Continue to cook for a few minutes until the sauce is slightly reduced.

Serve the fruit salad hot with whipped cream, crème fraîche or thick yoghurt.

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