| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 30minutes | 10minutes | 2hours |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time | Passive Time |
| 10minutes | 2hours |
Ingredients
- Spice infusion
- 75 g Brown cane sugar
- 3 Star anise
- 0,5 pod Vanilla
- 1 Cardamom
- 1 stick Cinnamon (alternatively Sri Lankan or Indian cinnamon powder)
- 20 bays Timut (Himalayan pepper)
- 25 cl water
- Fruit salad
- 2 Peach or nectarine (Ripe)
- 1 Banana
- 1 Kiwi
- 50 g raisin raisins
- 25 g almonds
- 1 juice lemon
- 4 leaves Fresh mint
- 15 cl orange juice (oranges are not in season)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
Infusions
- Heat the water, sugar and spices (coarsely chopped). Open the vanilla in half and scrape out the seeds, then add to the infusion. Bring to the boil slowly, then lower the heat and leave to infuse for 20′.
The salad
- Cut the fruit to your liking and place in an earthen dish. Pour in the orange juice and infused syrup (be careful not to let it get too hot, as this will damage the fruit).
- Brown at room temperature, add the fresh mint and place in the fridge for 2 hours.
- Remove from fridge 30 minutes before serving. Sprinkle with almonds and Sultan raisins.