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Tropical fruits with yoghurt brulee

  • 0:15 Prep
  • 0:40 Cook
  • 6 Servings


  • 1/2 large (750g) pineapple, peeled, cored, cut into 3cm wedges
  • 1 large (470g) mango, peeled, thinly sliced
  • 1 tablespoon brown sugar
  • 700g Tamar Valley Greek Style Yoghurt
  • 3/4 cup caster sugar
  • 2 whole cloves
  • 2 passionfruit, halved


  • 1
    Preheat oven to 220°C/200°C fan-forced. Place pineapple and mango, in a single layer, in a 3cm-deep, 19cm x 30cm (base) baking tray. Sprinkle with brown sugar. Bake for 15 minutes or until lightly caramelised. Stir. Set aside to cool for 10 minutes. Top with yoghurt.
  • 2
    Meanwhile, place caster sugar, cloves and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Boil, without stirring, for 19 to 20 minutes or until light golden. Remove and discard cloves. Pour over yoghurt. Drizzle with passionfruit pulp. Serve.

Source: taste.com.au


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