Tropical fruit skewers with white rum and sago pudding
A late summer highlight is the abundance of fresh tropical fruit. Furry rambutans, crisp cool star apples, pungent durian and sweet lychees are just a few of the exotic choices available at Asian stores, quality greengrocers and large supermarkets.
Ingredients
12 bamboo skewers
1 large mango
1/2 ripe pineapple
1-2 bananas
1 papaya
50ml white rum
1/4 cup honey
60g butter, melted
1 cup sago
1 litre coconut milk
220g caster sugar
2 cups water
1 tsp vanilla extract
Method
Soak skewers in water for 30 minutes. Peel, seed and/or core fruit, cut into 3-4cm chunks, thread on skewers then place in a large shallow glass or ceramic dish. Combine rum, honey and butter and mix well. Pour mixture over fruit skewers, turn to coat and stand at room temperature for 20-30 minutes.
Meanwhile, rinse sago under cold water and drain. Combine coconut milk, sugar and water in a saucepan and stir over medium heat until sugar dissolves. Add sago and bring to the boil, stirring constantly. Reduce heat to low and cook, still stirring, for 15-20 minutes or until sago is soft and transparent, then stir in vanilla. Spoon into six bowls.
Drain skewers and reserve rum mixture. Place skewers on a foil-lined tray and pour a little reserved rum mixture over. Grill under a hot grill until just heated through.
To serve
Serve skewers on sago, drizzled with remaining rum mixture.
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