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Culinary spices used in exotic fruit desserts

Exotic fruits can make delicious desserts

Culinary spices do not have to be reserved for savoury dishes, as one expert has pointed out.

Steve Walker, who runs the Simply Steve delicatessen and patisserie in Roath, Cardiff, described in an article for the South Wales Echo how different flavourings can be added to exotic fruits to make some delicious desserts.

For example, his recipe for fruit compote uses a cinnamon stick to bring a bit of spice to mango, papaya, pineapple and caster sugar, which are boiled together to form a tasty syrupy mixture.

Mr Walker also uses vanilla extract and a vanilla pod in his luxury trifle recipe, which requires the same fruits as his compote, with the addition of two kiwis.

These are layered with sponge fingers soaked in sherry, strawberry jelly, custard and cream to construct the trifle, before it is completed with chocolate shavings.

Celebrity chef Nigel Slater also used vanilla pods in a recipe for roast plums with star anise and vanilla cream, which was recently published in the Guardian.

Related Products: Vanilla Pods, Cinnamon Sticks

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