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Seasonal Fruit Sautéed with Rosemary HoneyTheWorldWideGourmet.com

Total time: 30 to 60 min

Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:54.6 kcal

Proteins:0.5 g

Fats:0.1 g

Carbohydrate:14.3 g

Fibers:1.6 g

Sugar:10.9 g

Cholesterol:0 mg

Sodium:1.3 mg

Calcium:13.9 mg

Energy:346 kcal

Proteins:3.3 g

Fats:0.8 g

Carbohydrate:90.8 g

Fibers:10.1 g

Sugar:69.3 g

Cholesterol:0 mg

Sodium:8.4 mg

Calcium:88 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

mandarin and tangerine

1

pear

1

apple

1

pineapple

1

papaya

8

strawberries

45

ml

honey

1

sprig of fresh rosemary

4

sprigs of mint

juice of 1 orange

2

sheets of phyllo or filo pastry

METHOD

  1. Wash, peel and cut up the fruit as desired.
  2. Using a metal ring, form the phyllo pastry into a tartlet shell. Bake in a 180° C (350° F) oven for 5-6 minutes.
  3. Macerate a little rosemary in some honey.
  4. Heat the honey in a skillet until lightly colored, then add the fruit in order of textures. Just before the end of the cooking, deglaze the pan with orange juice.

Presentation

  1. Place the tartlet on a plate and arrange the fruits in it attractively.
  2. Spoon on the slightly reduced cooking juices.

SOMMELIER

Sauternes: Château de Fargues 1990 or Château de l'Aubépine 1998

CHEF'S NOTES

A recipe from Franck Salein of the Sources de Caudalie Spa and Hotel



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