Friday, October 31, 2008

Tropical Fruit in Lemon Syrup

Serves: 4-6


2 cups sugar
2 cups water
2 fluid ounces (60 ml) lemon juice
1 small rock melon, sliced
1/2 honeydew melon, sliced
1 small paw paw, sliced
1 small pineapple, sliced
1 pound (500 g) lychees, pitted
8 ounces (250 g) strawberries, halved
Passion fruit pulp

Microwave Method:

1. Combine sugar, water and lemon juice in a heatproof bowl. Cover and cook for 3 minutes on HIGH. Stir.
2. Cook a further 22-25 minutes on HIGH, or until syrup is thick and light golden in color. Cool.
3. Just before serving, pour syrup over fruit. Mix gently.

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