Custard
Fondue
What you need
- Pauls Farmhouse Gold Vanilla Custard
- 6 Figs, quartered
- 3 tbsp honey
- 1 tablespoon pistachios, shelled and chopped coarsely
- 2 tbsp brown sugar
- 2 tbsp butter
- 3 bananas, peeled and sliced into fifths
- 2 tbsp brown butter
- 2 tbsp butter
- Pinch cinnamon
- 1 granny smith apple, cored and cut into thin slices
- Wooden skewers
How To Make It
- Heat honey in a frying pan over a medium heat and place figs in the pan, flesh side down. Cook until golden and caramelized. Sprinkle pistachios over figs and remove from pan onto a plate.
- In a clean frying pan, add brown sugar and butter over a medium heat. Once butter begins to melt, add bananas and cook until golden and caramelized.
- Wipe down the banana pan with a paper towel if any burnt bits have caught on the pan. Next add the sugar, cinnamon and butter for the apples. Again, when the butter starts to melt, add the apples and cook over a medium heat until golden and caramelized.
- Skewer 6 pieces of fruit on each skewer, alternating between fruits so there are two of each. Continue this process until all fruit is used.
- Pour custard in a large serving ramekin and place in middle of large plate. Surround ramekin with skewers and serve immediately. If you wish, warm up the custard in a saucepan over a low heat for 2-3 minutes or until to your preferred temperature.
