Poached Mango and Raspberries with Brown Sugar Cream

[Guest guest]

Poached Mango and Raspberries with Brown Sugar Cream

 

 

2 cups white sugar

2 teaspoons vanilla extract

6 mangoes, peeled, thickly sliced

250 g (9 oz) fresh raspberries

1 cup vegan sour cream

1/4 cup brown sugar

 

 

1. Combine white sugar, vanilla and 2 cups water in a large saucepan

over medium heat. Cook, stirring, for 5 minutes or until sugar

dissolves. Increase heat to high. Bring to the boil. Reduce heat to

medium-low. Simmer for 5 minutes or until syrup has thickened.

 

2. Add mango and raspberries to pan. Cook for 1 to 2 minutes or until

just warmed through. Remove from heat. Transfer fruit and syrup to a

heatproof bowl. Cover and refrigerate for 2 hours or until chilled.

 

3. Meanwhile, whisk sour cream and brown sugar until well combined.

Cover and refrigerate until ready to serve.

 

4. Spoon fruit and syrup into bowls. Top with brown sugar cream. Serve.

 

 

Serves 6.