 Fruit Tranche
An exceptional way to enjoy a serving of fruit.
Cruise Cuisine from Carnival Cruise Lines' Chefs
In the Market (Yield: Serves 6)
- ¼ cup whipping cream, whipped
- 1 recipe vanilla pastry cream, chilled (*see separate recipe below)
- 6 slices pineapple, cut in half
- 6 slices peaches
- 3 strawberries, quartered
- 1 kiwi fruit, peeled, sliced
- 6 seedless red grapes
- 1/4 cup strained apricot preserves
Kiwi Sauce - ¼ cup sugar
- 2 Tbsp. water
- 1 kiwi fruit, peeled
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| *Vanilla Pastry Cream (serves 5 to 6)
- 6 Tbsp. cornstarch
- 1 ½ cups whole milk
- 2 egg yolks
- ¼ cup sugar
- 1 Tbsp. unsalted butter
- 1 Tbsp. vanilla
In small bowl, combine cornstarch, ½ cup milk and egg yolks; mix until well blended. Strain; set aside. In small saucepan, combine remaining 1 cup milk, sugar, butter and vanilla; bring to a boil over medium heat. Stir a small amount hot mixture into yolk mixture to warm. Gradually whisk warmed yolk mixture into hot milk mixture. Continue cooking, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Place plastic wrap over surface to prevent skin from forming. Cool. Refrigerate if not using immediately. |
In the Kitchen:
Heat oven to 425 degrees. On lightly floured board, roll pastry into 5x14-inch rectangle. Pastry should be about ¼ inch thick. Cut 2 (1/2-inch) strips off long edge of dough. Place on baking sheet; lay strips along both sides and press lightly. Prick with a fork; brush with water. Place baking sheet on top to prevent sides from falling off. Bake for 30 minutes or until golden brown. Cool completely. In large bowl, fold whipped cream into pastry cream. Pipe mixture onto baked pastry. Mark into 6 portions. Arrange 1 slice pineapple, 1 slice peach, 1 slice pinapple, 2 quarters strawberries, kiwi slice and red grape on each. Brush with apricot glaze. Cut into 6 portions.
In small saucepan combine sugar and water. Bring to a full rolling boil over high heat; remove from heat. Cool completely. In blender container, combine kiwi and syrup; blend until smooth. To Serve:
Serve with chilled with kiwi sauce. Store in refrigerator until ready to serve.
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