Dried fruit slices

Dried fruit slices

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
Stock syrup
fruit such as pineapple, rhubarb, plum, lemon or orange

Method

  1. Finely slice fruit. Dip slices in the stock syrup arrange on a baking mat and cook in a very low oven at 80–100°C, until crisp.
  2. These make interesting garnishes for numerous desserts. Try a variety of fruits, but remember that those which discolour when cut require a squeeze of lemon added to the syrup. Vanilla pods also make a great garnish when prepared this way.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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