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Fruit Sombrero

Watermelon and lychees with orange flower water and minted sugar

Ingredients

* 3/4 cup (165g) castor sugar, plus 2 tbsp extra

* 1 tbsp lime juice

* 1 tsp orange flower water or 1/2 orange juice

* 1kg watermelon

* 15 fresh lychees, seeded & peeled or rambuttans / mangusteens

* 1/4 cup mint leaves

* 2 tsp finely grated lime rind

Method

Combine sugar and 3/4 cup water in a saucepan and stir over medium heat until sugar dissolves, then bring to the boil and simmer for five minutes. Remove from heat and cool to room temperature, stir in lime juice and orange flower water or orange juice and refrigerate until cold. Peel watermelon then cut into large cubes and place in a large bowl with lychees or seeded rambuttan or mangusteen. Pour syrup over and turn gently to coat.

For minted sugar, combine extra sugar, mint leaves and lime rind in a food processor and process until finely chopped. Divide mixture and syrup among four glasses and top with minted sugar.

Serves 6

Pineapple Flambe

Ingredients
* 2 ripe Pineapples
* 4 tables spoons lime juice
* 1/2 cup brown Sugar
* 2 teaspoons of Brandy or Rum
* 1/4 cup Butter
Ground cinnamon for dusting
Directions
Prep: 18 min Total: 28 min

Peel the pineapple and remove the a Slice into rounds about 1/2 in thick, reserving any pineapple juice. Cut out the core using a small round cookie cutter or the tip of a sharp knife.

Place the pineapple and its juices, rum, and lime juice in a large frying pan and cook over medium-low heat about 1 minute, just until the liquid is warm. Carefully ignite the pan juices with a long-handled match. Cook until the flames die down.

Dot the pineapple with the butter and sprinkle with the brown sugar. Cook while gently shaking the pan until the butter and sugar combine into a glaze. Spoon into dessert dishes and serve hot, dusted with the cinnamon.

Garnish with a blob of whipped cream for accent.