Tropical fruit with chocolate sauce PDF Print E-mail

Tropical Fruit with Chocolate Sauce (Cura?ao)

Chocolate Sauce
3 to 4 cups assorted fresh tropical
    fruit: banana, pineapple, strawberries,
    carambola, papaya, mango
2 to 3 tablespoons orange-flavored liqueur or rum

Prepare Chocolate Sauce. Toss fruit and liqueur or rum. Cover and refrigerate, stirring once or twice, at least 1 hour. Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.

Chocolate Sauce
6 ounces semisweet chocolate chips
1/2 cup evaporated milk
1/2 cup granulated sugar
2 teaspoons butter or margarine
1 tablespoon orange-flavored liqueur or rum

Heat chocolate, milk and sugar to boiling over medium heat, stirring constantly; remove from heat. Stir in butter and liqueur. Let stand 1 hour.

Cover and refrigerate any remaining sauce.

Yields 6 to 8 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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