This simple recipe for a sweet Asian-inspired dish uses jackfruit, which has a creamy flesh and juicy, banana-pineapple taste. If you can't find it, you can use custard apple instead.
- 1 tsp brown sugar
- 125 ml (½ cup) pineapple juice
- 1 vanilla bean, scraped for pulp
- 125 g bamboo, pre-blanched in salted water
- 250 g jackfruit, segmented, or custard apple
- 1 lime, juiced
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.
Heat a heavy-based frying pan. Add the brown sugar and quickly caramelise.
Add the pineapple juice and vanilla bean pulp, then the bamboo. Reduce the syrup and then add the jackfruit segments. Finish with freshly-squeezed lime juice.