Best 2 Tropical Fruit Splits With Rum Sauce And Chile Macadamia Brittle Recipes
Tropical Fruit Splits with Rum Sauce and Chile Macadamia Brittle: A Culinary Journey Through Paradise
Indulge in the vibrant flavors of the tropics with this tantalizing dessert that combines the sweetness of ripe fruits, the warmth of rum sauce, and the crunch of chile macadamia brittle. This recipe features a medley of fresh tropical fruits, such as pineapple, mango, and papaya, arranged in a split banana boat and topped with a luscious rum sauce made from brown sugar, butter, and a hint of vanilla. The crowning glory is the chile macadamia brittle, a delightful confection of roasted macadamia nuts, sugar, and a touch of chili powder, adding a unique spicy-sweet dimension to the dish. This tropical fruit split is a symphony of flavors and textures that will transport you to a tropical paradise with every bite.
TROPICAL FRUIT WITH RUM AND LIME
Categories Rum Citrus Fruit Dessert Quick & Easy Low Sodium Lime Banana Mango Spring Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Bring water and sugar to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Simmer syrup 1 minute. Remove from heat; mix in rum and grenadine, if desired. Cover syrup and refrigerate until chilled. (Can be prepared 3 days ahead.)
- Arrange mango and banana slices on 2 plates, dividing equally. Spoon syrup over fruit. Squeeze 1 lime wedge over each and serve.
CHILE-MACADAMIA BRITTLE
Categories Nut Dessert Bake Macadamia Nut Hot Pepper Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
- Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
- Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
Tips:
- For the most flavorful fruit, choose ripe tropical fruits that are fragrant and brightly colored.
- To easily peel and slice the mangoes, use a sharp serrated knife and score the skin lengthwise before peeling.
- For a smoother rum sauce, strain it through a fine-mesh sieve before serving.
- To make the chile macadamia brittle in advance, store it in an airtight container at room temperature for up to 2 weeks.
- For a fun and festive presentation, serve the fruit splits in individual dessert bowls or coupes.
Conclusion:
These tropical fruit splits are a delicious and refreshing treat that are perfect for any occasion. The combination of sweet, juicy fruit, creamy rum sauce, and crunchy chile macadamia brittle is sure to please everyone. With a few simple tips, you can easily make this recipe at home and enjoy a taste of the tropics all year long.
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