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Ingredients
Baked Fruit with Vanilla Custard
- For the fruit
- 200 grams pitted Date
- 200 grams Pineapple
- 200 grams Kiwi (peeled)
- ½ tsp cinnamon
- juice of lemons
- 2 Tbsps sugar
- 80 milliliters Dessert wine
- For the garnish
- Pomegranate seed (as desired)
- For the custard
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
For the fruit: chop fruit coarsely and toss in a bowl with cinnamon, lemon juice, sugar and wine.
Spread fruit over 4 sheets of aluminum foil and fold edges to seal. Place on a baking sheet and bake in preheated oven at 180°C (approximately 350°F) for 25 minutes.
For the custard: split the vanilla pod lengthwise, scrape the vanilla and stir into the milk and cream. Bring to a boil.
For the custard: beat egg yolks with the sugar in a bowl until creamy. Slowly pour the hot vanilla milk into the egg yolks, stirring constantly. Slowly pour everything back into the pot. Keep on low heat while constantly beating the sauce until it thickens. Do not boil.
Spread custard through a sieve.
Remove fruit from foil. Top with the vanilla custard and garnish with pomegranate seeds if desired.