This recipe has three terrific building blocks in it, and you can combine all of them, as I do here, or make any one of them alone. I’ve raved enough about the oven-dried fruit: here’s a great way to show it off. The quantity of each dried fruit per serving is up to you. The Rosemary Syrup is a great example of a simple technique for a sophisticated taste: it’s easier to prepare than a package of Jell-O, but the flavor is subtle and outrageous. Serve it and everyone will think you’re a culinary genius. I’ve paired it with exotically spiced homemade ice cream, but to simplify the whole recipe, or if you don’t have an ice cream maker, you can use store-bought vanilla ice cream (with or without the cardamom blended in). Or you can simply top the dried fruits with some sweetened crème fraîche or sour cream or even use softened fresh goat cheese, then drizzle with the syrup.
Arrange the Pineapple and plums in shallow serving bowls, and spoon
If you like with fresh mint sprigs and edible flower petals (borage and calendula are two of my favorites with this)
© 2004 John Ash. All rights reserved.