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| Reubens Baroque Fluevogs |
Sweet Summer Bread Salad with mint cream
Ingredients
4 cups pound cake, cut into 1 inch cubes
1/3 cup white raisins
2 tablespoons sparkling wine
1/2 cup of fresh mango – cubed into ½ inch pieces
1/2 cup fresh pineapple - cubed into 1/2 inch pieces
1/4 cup fresh papaya
1/2 cup fresh strawberries – cut into slivers
1/4 cup flaked unsweetened coconut or fresh grated
2 tablespoons pineapple or apricot jam (sugar free if you can find it)
1 tablespoon sparkling wine
1/4 cup light coconut milk
1/4 cup fresh mint leaves, cut chiffonade
1 star fruit, sliced, for garnish (optional)
Intact Mint Leaves for garnish, if desired
Directions
- Preheat oven to 325 degrees F;
- Cut pound cake into ½ inch cubes; spread on baking sheet and toast in the oven until lightly golden, keeping an eye on them (about 7 to 10 minutes depending on the oven);
- While cake cubes are toasting combine the raisins and 2 tablespoons sparkling wine in a small bowl. Set aside and allow the raisins to plump for 10 to 15 minutes;
- Remove the cake cubes from the oven and allow them to cool.
- Cut fruit into bite sized pieces and gently toss together in a large bowl;
- In another bowl whisk together the jam, 1 tablespoon of sparkling wine and ¼ cup of light coconut milk and set aside;
- When ready to serve, add the cake cubes and raisins to the fruit. Toss together gently so as not to mash the fruit pieces. Sprinkle in the mint leaves and shredded coconut and dress with he apricot sauce. Toss to lightly coat;
- Whip the cream, adding some of the chiffonade mint leaves to give it a minty taste;
- Divide the salad among the individual plates, top with whipped cream and intact mint leaves and slice of star fruit, pineapple or mango, as desired.
