Skewered fruit barbecue
| Serves | 4 | Origin | Fusion | |
| Preparation | 20 min | Heat rating |  | (No heat) |
| Cooking | 10 min | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
½ tsp Chinese five spice (non organic)
2 Dried Kaffir Lime Leaves (non organic)
150ml dry sherry
50g Caster Sugar
24 lychees, fresh
1-2 Mango
1 medium pineapple, peeled, cored and cubed
2 Dried Kaffir Lime Leaves (non organic)
150ml dry sherry
50g Caster Sugar
24 lychees, fresh
1-2 Mango
1 medium pineapple, peeled, cored and cubed
Preparation
Place the sake, sugar, lime leaves and Chinese five spice in a small pan and heat gently, stirring until the sugar dissolves. Bring to the boil and simmer rapidly for 5 minutes.
Meanwhile, peel the lychees and carefully remove the stones. Thread the lychees and pineapple cubes alternately onto 12 skewers. Transfer to a shallow dish and pour over the syrup. Set aside for 5 minutes.
Arrange the skewers on a baking tray lined with foil and cook under a preheated grill for 8 minutes, turning occasionally until lightly golden.
Divide between four plates, drizzling over any remaining syrup. Serve warm with Waitrose Pineapple and Mango Swirl Sorbet.