POACHED FRUIT IN LIME SYRUP WITH SPUN TOFFEE
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 | 2 large limes |
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| 3/4 cup (180m1) apple juice |
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| 3/4 cup (180m1) water |
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| ½ cup (110g) caster sugar |
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| 2 large (1.2kg) mangoes, thickly Sliced |
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| 250g strawberries l50g blueberries |
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| SPUN TOFFEE |
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| ¾ cup (165g) caster sugar |
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| 1/4 cup (60m1) water |
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Using a vegetable peeler, peel rind thinly From limes, cut
rind into very thin strips.
Squeeze juice from limes; you will need 1/3 cup (80m1)
of juice.
Combine juices, water and sugar in medium heavy-based pan,
stir over low heat, without boiling, until sugar is disolved. Add rind, bring to
boil, simmer, uncovered, without stirring, 15 minutes; cool. Place mangoes and
berries on plates, pour over lime syrup, top with spun toffee.
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| Best made just before serving. Spun toffee must be made just before
serving. |
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| Freeze: Not suitable. |
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| Microwave: Not suitable. |
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| Not suitable If you have diabetes. |
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| Per serve: O.7g fat 2,060kJ (493 calories). |
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Spun Toffee:
Combine sugar and water in small heavy-based pan, stir over
heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered,
without stirring, until toffee is golden brown.
Cool about 5 minutes or until mixture is beginning to thicken.
Dip 2 metal forks into toffee, pull forks apart to form thin
strands of toffee.
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