or, Fond Memories of Summer’s Past …….
Even living here in the Tropics I am fully aware that the “…hazy days of summer…” are over for most of you. And during my now 2 weeks absence from the Computer desk I had intended to cook and photograph some delicious body-and-soul warming soups from my home country in general and from my late Mutti’s kitchen in particular. But, as it so often happens in life, I got a bit side tracked with visitors and our girls coming home as well, and somehow I ended up trying – with some modest success I like to say so myself – to bake some cakes for future postings!!!!
Even though I thought not to post any of them since they are not 100% perfect, but …..why not, I asked myself. After all I am so proud that I even managed those (since I really really cannot bake) – what do you think? I leave you for now with a famous quote by W.C. Fields “If at first you don’t succeed, try, try again. Then quit. There’s no point in being a damn fool about it”. Please do let me know.
So now for today I like to show you one of my long-time favourite (warm) fruit puddings – inspired of course by living for 3 years in “Rum-and-Steelband Country” – beautiful Trinidad & Tobago/W.I. There is only one little snag concerning my recipe – I was not able to find a single mango anywhere – season is over now, but I lived under the illusion of at least finding one in the big Hypermarket, but ……….no such luck, I used an apple instead!
For 2 happy people:
½ x pineapple, peeled and sliced and cut into cubes
1 x ripe juicy mango, peeled, stoned and cut into cubes
(or use an apple instead, which makes it ‘semi tropical’)
½ x papaya, peeled, sliced, seeded and cut into cubes
1 x large banana, peeled and thickly sliced
1 x generous Tbsp of clear honey
1 x tsp of ground cinnamon
3 x Tbsp dark rum
1 x plus Tbsp of unsalted butter, room temperature
Serve with either vanilla-, yoghurt- or lemon-ice cream or a generous dollop of thick yoghurt.
This should be served if possible right at the end of the meal. So, assemble all your prepared fruit since it will only take a few minutes from start to finish.
Use a heavy based frying pan, melt butter, add pineapple and cook on medium to low heat for a couple of minutes. Keep turning the fruit and when it starts to change colour slightly add all of the remaining previously prepared fruit to the pan and cook for a further 1-2 minutes (not more!!), turning occasionally.
Now stir in honey, cinnamon and rum, cook for a further 2 minutes until sauce thickens. Serve immediately if possible.
PS: I often play around adding this and that – including some golden raisins and other sweet dried berries. But on the whole the above recipe works just fine – my guests always asked me for the recipe, since it is so delicious, fruity and quick to make.
That’s it – Guten Appetit