- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ¼ cup dried apricots, diced
- ¼ cup dried papaya, diced
- ¼ cup dried mango, diced
- 1½ tbsp dried ginger, diced
- 56 g unsalted butter, diced
- 2 tbsp + 1 tsp brown sugar
- 30 ml rum
- Ice-cream, to serve
Instructions
- Preheat barbecue to medium high heat.
- Place a cast iron skillet on the barbecue. Add butter to the hot skillet. Add brown sugar and cook for 1 minute while stirring to dissolve the butter, making a caramel. Add the diced dried fruits and stir to combine.Once ready add the rum and using a barbecue lighter, set the rum aflame, allow the flame to burn until it goes out.
- Serve the fruit over top of your favourite ice cream.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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