- 6
- 20 mins
- 30 mins
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Ingredients
- 4 kiwifruit
- 1 pineapple
- 2 mangoes
- RUM ZABAGLIONE
- 1/2 c. pineapple juice
- 6 egg yolks
- 1/3 c. sugar
- 3 Tbs. white rum or coconut rum
Preparation
Step 1
Peel kiwifruit; cut in half lengthwise and cut crosswise into slices. Place in serving bowl. Peel, core, and cut pineapple into chunks and add to bowl.
Cut off vertical slice from each narrow side of mangoes; discard pit. Cut grid pattern in flesh of each side down to (but not through) skin. Gently push skin to turn inside out; cut off flesh. Cut flesh off vertical slices. Add to bowl. (If desired, cover and refrigerate up to 8 hours.)
In saucepan, whisk pineapple juice, egg yolks, sugar and rum over low heat until thick enough to mound slightly on spoon. Chill. Serve with fruit. (Great served with toasted coconut.)