-
Cut each tamarillo in half lengthways and then
into thick slices.
-
Cut the rind and core from the pineapple and
take spiral slices off the outside to remove the eyes.
-
Cut the flesh into chunks. Peel the mango, cut
it in half and cut the flesh from the stone (pit) in slices.
-
Divide all the fruit, including the
blackberries, among four l4 cm gratin dishes placed on a baking
sheet and set aside.
-
Heat the wine and sugar in a pan until the
sugar has dissolved. Bring to the boil and cook for 5 minutes.
-
Put the egg yolks in a large heatproof bowl.
Place the bowl over a pan of simmering water and whisk until pale.
-
Slowly pour on the hot sugar syrup, whisking
all the time, until the mixture thickens.
-
Preheat the grill (broiler).
-
Spoon the mixture over the fruit, Place the
baking sheet holding the dishes on a low shelf under the hot grill
until the topping is golden.
-
Serve hot.
Tips & Variations :-
-
Although boiling drives off alcohol in the
wine, children do not always appreciate the flavour; so substitute
orange juice if making the gratin for them. White grape juice or
pineapple would also work well.
