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Tropical fruits with yoghurt brulee
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Try this easy and irresistible fruity tray-bake for a tasty weekend treat!
Ingredients:
- 750g pineapple
- 470g mango
- 16.00 gm brown sugar
- 700g Greek Style Yoghurt
- 161.25 gm caster sugar
- 2 whole cloves
- 2 passionfruit, halved
Instructions:
- Preheat the oven to 220°C/200°C fan-forced. Arrange pineapple and mango slices in a single layer in a 3cm-deep, 19cm x 30cm baking tray. Sprinkle with brown sugar. Bake for 15 minutes until lightly caramelized. Let cool for 10 minutes, then serve topped with yogurt.
- In a saucepan over medium heat, combine caster sugar, cloves, and 3/4 cup cold water. Stir and cook for 3 to 4 minutes until the sugar dissolves. Let it come to a boil, then simmer without stirring for 19 to 20 minutes until it turns light golden. Remove and discard the cloves. Pour the caramel over yogurt, drizzle with passionfruit pulp, and serve.
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