Chargrilled Fruit with Lemongrass Syrup

Name: Chargrilled Fruit with Lemongrass Syrup
Yield: Serves 4
Cuisine: Asia
Ingredients: 1 sharon fruit, quartered mint, to garnish; 2 large strawberries, hulled and halved; 3 lemongrass stalks, finely chopped and pounded in a pestle and mortar; 2 figs, halved; juice of 1 lime; 2 nectarines, halved and stones removed; ½ pineapple, peeled, cored and cut into thick slices; 1 banana, peeled and cut at an angle into long slices; vanilla ice-cream, to serve; 200 g (7 oz) caster sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This updated take on the fruit salad makes a perfect way to finish a barbecue meal.

Ingredients

½ pineapple, peeled, cored and cut into thick slices
1 banana, peeled and cut at an angle into long slices
2 large strawberries

Asia
Dessert
Mediterranean
Gluten-free
Vegan

Method

To make the lemongrass syrup, put the lemongrass and sugar in a pan, add 250ml (9fl oz) water, stir to dissolve the sugar then bring to the boil and simmer for at least 20 minutes. Take off the heat once it has a good sticky consistency, and stir in the lime juice.
Grill, griddle or barbecue the fruits until nicely seared. As they begin to soften, drizzle them wit