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Articles - Gourmet Pleasures:

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Bright red and sweet, with a beguiling scent and melt-in-your-mouth softness – the description



1 ripe mango

1 ripe pineapple

3 pink grapefruit

Passion fruit

1 bottle of Moscato D'Asti (or other sparkling white wine)

200 g sugar

Fresh mint



Peel the mango and cut the flesh into cubes. Peel the pineapple, remove the core and cut into small cubes. Add to the mango cubes. Squeeze the grapefruit and add to the pineapple and mango together with the passion fruit pulp. Set aside.
In a saucepan caramelise the sugar (watch carefully so that it stays a pale honey colour) and deglaze with the Moscato. When the sugar is completely dissolved in the wine, add the grapefruit juice, stir and pour two-thirds of the liquid into a jug. Set aside. Heat the remaining liquid in the pan and thicken with a little cornflour dissolved in water. Remove from heat, pour in the liquid from the jug, stir well and chill.
Pour the “soup” into martini glasses, add the pineapple/mango/passion fruit mixture, garnish with fresh mint leaves and serve with the meringues.

By Baita E Salmaso