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grilled tahitian fruit foster

(4 ratings)
etahbear avatar
Blue Ribbon Recipe by
Erin Ellefsen
@etahbear
EUGENE, OR

Ten years ago I spent my honeymoon in Tahiti. To commemorate I bought some Tahitian vanilla beans and made amazing Tahitian vanilla bean ice cream. I couldn't stop there though, so I created something in honor of the barbecues on the Tahitian beaches to accompany.

Blue Ribbon Recipe

Classic flavors, inventive twist! What a wonderful way to end any meal...

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 50 Min
cook time 30 Min
method Stove Top

Ingredients For grilled tahitian fruit foster

  • 1/4 md
    pineapple
  • 1/2 md
    mango
  • 1/2 lg
    papaya
  • 2 md
    bananas
  • 4 slice
    pound cake (I used home made sour cream)
  • 1/2 c
    butter plus small amount for brushing
  • 1/2 c
    packed brown sugar
  • 2 Tbsp
    passion fruit syrup or passion fruit cocktail concentrate (found commonly in freezer section)
  • 1/4 c
    rum (dark or spiced)
  • vanilla bean ice cream
  • toasted coconut for serving

How To Make grilled tahitian fruit foster

  • 1
    Cut pineapple and papaya into roughly 1" by 1" strips.
  • 2
    Remove pit from mango and, leaving the skin on, cut just the fruit in 1" crosshatch pattern then flip inside out. Halve and peel bananas.
  • 3
    Brush pound cake with butter. Place fruit and pound cake onto a very hot, well oiled grill, starting and ending with the pineapple (pineapple takes the longest to cook)
  • 4
    Remove fruit when it develops grill marks and pound cake when it has grill marks and is lightly toasted. Place on counter to cool slightly then cut fruit into 1" pieces.
  • 5
    Melt butter in pan. Using a wooden spoon, add brown sugar and passion fruit syrup and stir together. When the mixture begins to bubble and thicken a bit add the fruit and coat well. Cook until the fruit is slightly softened, watch carefully as this won't take long. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the fruit. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out.
  • 6
    Place pound cake on a plate. Top with ice cream. Scoop fruit liberally on the top and garnish with toasted coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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