Griddled Stone Fruit and Mince Pie Platter with Crème Anglaise
This platter is sure to please a crowd, especially those with a sweet tooth! An easy dessert option, this display of delicacies includes sugar-dusted mince pies, griddled stone fruit, pineapple, nuts, mascarpone, and a silky crème anglaise. Garnish with flowers for a presentation that is even more pleasing on the eye.
- 225g cake flour
- 150g butter, cubed
- 100g castor sugar
- 1 egg, lightly whisked
- 200g mincemeat
- 100g castor sugar
- 1 pineapple, thinly sliced
- 2 cups cream
- 1 vanilla pod, halved and the seeds scraped out
- ½ cup castor sugar
- 6 egg yolks
- 3 plums, halved
- 3 cling peaches, halved
- 3 nectarines, halved
- 50g butter, melted
- 200g mascarpone
- 100g nuts
Make the mince pies by rubbing the butter into the cake flour to resemble fine breadcrumbs. Stir in the castor sugar. Make a well in the centre of the flour mixture and add the egg. Use a bread knife and cut the egg into the flour. Tip the dough onto a work surface and knead for 5 minutes. Cover and place in the fridge for 5 minutes to rest.
Grease a small, shallow muffin tray. Break off small pieces of the dough and roll into a little ball. Flatten this with the palm of your hand and ease into the muffin tray. Spoon about 10ml of the mincemeat onto the centre of the circle. Repeat the process of creating a dough disc for the lid of the mince pie.
Sprinkle the castor sugar over the little pies and place in a preheated oven of 180ºC and bake until golden and crisp. Remove from the oven and allow to cool.
Place the sliced pineapple on a baking tray and cover with a sheet of baking paper. Secure the paper with a cooling rack and place in a preheated oven of 100ºC for 4 – 6 hours, or until the pineapple is completely dried out.
Make the crème anglaise, by placing the cream and the vanilla pod in a small pot. Bring the cream to the boil and remove from the heat.
Whisk the castor sugar and egg yolks together until light and fluffy. Slowly add the warm cream to the egg mixture. Return to the heat and stirring in a figure eight cook the custard until it thickens slightly. Set aside, covered by a film of plastic.
Brush the halved stone fruit with the melted butter. Place a griddle pan over high heat. Place the fruit on the griddle pan, until the fruit is slightly soft.
Serve warm with the dried pineapple, crème anglaise, a dollop of mascarpone, chopped nuts and mince pies.