Saffron and vanilla grilled fruit recipe

Preparation time: 15 minutes, plus 1 hour optional marinating

Cooking time: about 5 minutes

 

small pinch of saffron threads

1 teaspoon pure vanilla extract

1 tablespoon honey

2 tablespoons sweet Marsala or sweet sherry

juice of 1 orange

2 bananas

100 g black grapes

1 papaya

2 kiwi fruit

2 oranges

 

4 scoops frozen yogurt, ice cream or sorbet

 

1 Heat a small dry pan over a high heat, add the saffron threads and toast for 30 seconds, or until fragrant. Place the toasted saffron in a mortar and crush it with a pestle until fine. Add 4 tablespoons hot water to the saffron and stir.

 

2 Transfer the saffron liquid to a mixing bowl and stir in the vanilla extract, honey, Marsala or sherry and orange juice.

 

3 Add the fruit to the saffron and vanilla marinade as you prepare it. Peel the bananas and cut them into bite-sized chunks. Pick the grapes from their stalks and add them whole to the marinade. Peel the papaya, remove the seeds and cut into bite-sized chunks. Peel the kiwi fruit and quarter it lengthwise. Peel the oranges, removing all the white pith, and cut out the segments from between the membranes. Stir the fruit in the marinade. If time permits, cover the bowl tightly with plastic wrap and leave the fruit to marinate for 1 hour before cooking.

 

4 Preheat the grill. Pour the fruit and marinade into a shallow ovenproof dish. Spread out the fruit in an even layer. Grill for 5 minutes, or until all the fruit is heated through. Serve the fruit warm, topping each serving with a scoop of frozen yogurt, ice cream or sorbet, if you like.

 

 

Each serving (fruit˛alone)˛provides 791 kJ, 189 kcal, 3 g protein, 0.2 g fat, 41 g carbohydrate (36 g sugars), 6 g fibre