06-14-2005, 06:04 PM
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#1 (permalink)
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Join Date: Mar 2005 Location: OHIO
Posts: 546
My Mood:  Points: 5,135.29 Bank: 15,457.65 Total Points: 20,592.94 |  Stir-Fried Fruits with Jasmine Caramel and Ginger Ice Cream
 |  | David Burke's Stir-Fried Fruits with Jasmine Caramel and Ginger Ice Cream
| Stir-Fried Fruits
2 Tablespoons Imperial Republic Tea Oil
1/2 cup diced melon (except watermelon)
1/2 diced pineapple
1 apple (Granny Smith or similar), cut into wedges
1 cup strawberries, hulled
1 cup raspberries
1 cup blueberries
4 Tablespoons orange juice or Grand Marnier
1/2 cup Jasmine Caramel
Ginger ice cream (may use Vanilla or Mandarin Orange)
| Preheat a wok or large sauté pan and add oil. Add melon, pineapple, and apple and cook, stirring for 1 minute. Add remainder of fruit and orange juice or Grand Marnier. Remove from heat and add Jasmine Caramel to pan. Stir to combine.
| Jasmine Caramel (Yields about 2 cups)
1 cup water
4 teaspoons The Republic of Tea Jasmine Jazz Tea
Juice of 1 lemon
1-1/2 Tablespoons honey
2 cups sugar
1/2 cup water
| Prepare Jasmine tea: bring 1 cup water to a boil, remove from heat, and add tea leaves, lemon and honey. Allow tea to steep for 10 minutes. Strain leaves. Prepare a caramel by combining sugar and 1/2 cup water. Bring to a boil over high heat and cook until caramelized, about 5 minutes. Pour tea slowly into caramel. Return to a boil and cook for 3 to 4 minutes, or until liquid has the consistency of a thick syrup.
| Presentation:
Spoon the fruit into 4 to 6 oriental-style bowls, top with a scoop of ice cream or sorbet, drizzle with the Jasmine Caramel and serve. Serves 4 to 6
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