Tropical Fruit Carpaccio with Hibiscus Syrup and Grilled Pandoro
Fresh fruit platters are always an easy dessert (or brunch!) over the summer months. We like to liven ours up with a vivid hibiscus syrup and, for an added festive touch, we’ve served it with slices of grilled pandoro.
Ingredients
For the Hibiscus Syrup:
¼ cup Tio Pablo dried hibiscus flowers
½ cup sugar
3 slices ginger
Juice of ½ lemon
To serve:
400g fresh tropical fruit, such as pineapple, melons, papaya, or mango
2-3 Tbsp shredded mint
A few wedges of pandoro (optional)
Method
For the Hibiscus Syrup:
Put the hibiscus flowers in a saucepan and cover with ¾ cup boiling water. Allow to steep for 15 minutes, then add the sugar and ginger to the saucepan and bring up to a simmer. Cook for 2 minutes, then cool and stir through the lemon juice. This can be made ahead and kept in a jar in the fridge for a few weeks.
Peel and very finely slice the fruit and arrange on a platter. Drizzle over 3-4 tablespoons of hibiscus syrup and scatter with mint. Grill the pandoro to serve alongside. Serve immediately.
Cook’s Tip: The hibiscus syrup also works well as a flavouring for sparkling soda drinks.