Pan-fried summer or winter fruits

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Ingredients (4 servings)
  • 2 apricots
  • 2 nectarines
  • 2 handfuls cherries
  • 2 yellow or white peaches
  • 1 punnet strawberries
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 vanilla pod
  • 1 sprig thyme
  • 1 punnet raspberries
  • 1 Granny Smith apple
  • 1 large pear
  • 1 small Victoria pineapple
  • 2 Fressinette baby bananas
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 vanilla pod
  • 1 sprig thyme
  • the juice 1 orange
  • 2 clementines

Instructions

Pan-fried summer fruits

Wash 2 apricots, 2 nectarines and 2 handfuls of cherries, peel 2 yellow or white peaches. Rinse and destalk 1 punnet of strawberries.

Cut the apricots, nectarines and peaches in half and remove their stones. Cut each half-fruit into wedges. Destalk the cherries and remove their stones too.

Heat a frying pan with 1 tablespoon of olive oil, 1 tablespoon of honey, 1 vanilla pod and 1 sprig of thyme, and cook gently until the honey is lightly caramelised. Add the fruits, stir them delicately to coat with this caramel and cook for 2 to 3 minutes.

Take out the thyme and vanilla. Tip the contents into a serving dish or distribute into fruit bowls. Sprinkle the contents of 1 punnet of raspberries on top. Serve warm.

Pan-fried winter fruits

Peel 1 Granny Smith apple and 1 large pear. Cut in half, remove the cores and cut into wedges.

With a large knife, cut the skin from 1 small Victoria pineapple. Cut into slices, remove the fibrous centre and then cut these slices into four.

Peel 2 Fressinette baby bananas, and cut them in half lengthwise.

Heat a frying pan with 1 tablespoon of olive oil, 1 tablespoon of honey, 1 vanilla pod and 1 sprig of thyme, and cook gently until the honey is lightly caramelised. Add these fruits, stir them delicately to coat with this caramel and cook for 3 to 4 minutes. Squeeze the juice of 1 orange, pour it into the frying pan, stir quickly and take off the heat.

Peel 2 clementines and separate the segments.

Take out the thyme and vanilla. Pour the fruit into a serving dish or divide up into fruit bowls. Sprinkle the clementines on top. Serve warm.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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