Easy dessert fried seasonal fruits with rosemary honey

Easy Dessert: Fried Seasonal Fruits with Rosemary Honey A bright and merry dessert displaying all the colors, Fresh fruits in seasonal roasted in rosemary honey and served on top of a crispy pastry shell give the best that nature has to offer prepared using sophisticated yet simple French culinary cooking recipes technique. In this recipe, the fruits has its beautiful combination array including pineapple, pears, apples, papaya, kiwi, strawberries, and clementines. Besides being in season, these fruits were chosen for their diverse colors, flavors and textures to create an interesting, harmonious and very attractive plate.

As if the various flavors of these fruits together all in one dish are not enough. The fruit roasts in raw honey flavored with fresh rosemary resulting to easy desserts. For an intensely flavored and deeply aromatic honey, steep the fresh rosemary for a few hours before the time you plan to serve this elegant dessert.

In addition to the fragrant aroma of rosemary and the soothing sweetness of raw honey, the flavor of this fruity dish is further enhanced with some orange juice that is added to the fruits while they are cooking. Fresh orange juice is also added to the leftover juices of the cooked fruits to make the sauce that will accompany this dish. Make the freshly squeezed orange juice in advance so that it is all prepared when you are ready to make this treat.

Ingredients: 1 mandarin orange, 1 pear, 1 apple, ½ pineapple, 1 papaya, 8 strawberries, 3 tbsp. honey, 1 fresh rosemary branch, 4 mint leaves, 2 phyllo(filo) pastry sheets Preparation Instructions: Fit the thinly flattened pastry inside a shallow round baking mold. Trim the excess to make a bottom crust. Place in a 180-degree oven for five or six minutes. Once cooked it will turn into a nice brown color and have a crispy texture. Gently remove the crispy pastry shell from the mold. Wash, peel and chop all the fruits into segments. In the hot pan, put some rosemary-flavored honey.

Glaze the segments of apples, pears, and pineapple slices. Deglaze with some fresh orange juice. Add the more delicate fruits.

Distribute the glaze fruits in the pastry shell.

Add a tablespoon full of fresh orange juice to the liquid left from roasting the fruits. Heat a bit to make the sauce. Pour this over the dessert. Decorate with mint and rosemary leaves.

Source: www.gourmandia.com