A refreshing yet substantial dessert, Salade de Fruits a la Creole (sah-lahd day fr-wee ah lah kree-ohl) makes a stunning conclusion to a celebration dinner party.
1 pint Pineapple
Ice-Cream 4 oranges, peeled, white pith removed and segmented
4 bananas, peeled and thinly sliced
3 fl. oz. rum
1 tablespoon sugar
3 fl. oz. double cream , beaten until thick but not stiff
1 medium-sized fresh pineapple
2 oranges, peeled, white pith removed and segmented
2 tablespoons slivered almonds, toasted
Spoon the ice-cream into a 2-pint ring mould and freeze. Meanwhile, in a medium-sized mixing bowl, combine the oranges, bananas, rum, sugar and cream. Chill the fruit mixture in the refrigerator.
To prepare the pineapple for the decoration, using a sharp knife, cut it lengthways, into 6 pieces. Scoop out the core.
Cut the flesh away from the peel in one piece and chop it into bite-sized pieces. Return the pieces to the pineapple peel and place them on a plate. Cover the pineapple pieces and chill them in the refrigerator.
To unmould the ice-cream, dip the mould in hot water for 30 seconds, invert a large oblong chilled serving dish over the mould and reverse the two. The ice-cream should slide out easily.
Remove the fruit mixture and the pineapple from the refrigerator. Pour the fruit mixture into the centre of the ice-cream.
To decorate the ice-cream, arrange 3 pieces of pineapple at each end of the serving dish. Arrange the orange segments around the ice-cream and sprinkle over the almonds. Serve at once.