sambuca watermelon and pineapple
How to make sambuca watermelon and pineapple recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
½ small watermelon
1 small pineapple
4 shots of Sambuca
2 tablespoons toasted flaked almonds
4 scoops of vanilla ice cream, to serve
Method:
Peel the watermelon and pineapple and cut into 1 cm (½ inch) thick slices.
Stack the slices on top of each other on 4 serving plates, alternating the fruits.
Pour 1 shot of the Sambuca over each, sprinkle with the flaked almonds and serve with a scoop of vanilla ice cream.
For pineapple fritters, sift 200 g (7 oz) plain flour into a bowl, then whisk in 125 ml (4 fl oz) warm water, 100 ml (3½ oz) beer, ½ tablespoon vegetable oil and ½ tablespoon marsala to make a batter. Cut 1 large cored and peeled pineapple into thick slices.
Pour sunflower oil into a deep-fat fryer or large saucepan and heat to 180–190°C (350–375°F), or until a cube of bread dropped into the oil browns in 30 seconds. Whisk 2 egg whites into the batter and then dip in the pineapple slices, shaking off any excess.
Working in batches if necessary, carefully drop into the hot oil. Deep-fry for 3–4 minutes, until golden all over. Remove with a slotted spoon and drain on kitchen paper. Serve scattered with torn mint leaves and dusted with caster sugar. Total cooking time 30 minutes.
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| sambuca watermelon and pineapple |
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