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Ingredients
(Serves 4)
1 pineapple
2 bananas, sliced
1 red apple, sliced
1 green apple, sliced
2 oranges, peeled and segmented
¼ melon, cut into balls
1 tbsp glucose syrup
50ml brandy
5g butter
100ml thick cream
1 sprig of lemon thyme, chopped
Method
Slice the pineapple in half lengthways to create 2 identical halves. Scoop out some pineapple flesh to create a serving bowl for the fruit salad.
Chop the scooped out pineapple and use in salad.
Combine all of fruit in a bowl and then place into pineapple bowls.
Place a pan on the heat with butter and glucose and squeeze in excess juice left in the orange peel and pineapple.
Add the brandy to the pan and allow to flame. Pour over the fruit.
Mix lemon thyme with the cream and serve with fruit salad.
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