- 2 pineapple, peeled
- 4 nectarines, diced
- 40g sugar
- 1 chilli, finely chopped
- 1 cup water, plus extra if need be
- 10 kebab skewers
- 100g flour
- 2 egg yolks
- 1 cup milk
- 1 cup coconut cream
- 1 tsp vanilla essence
- 100g sugar
- 40g flour
- 1 egg
- 350ml milk
- 1 handful coriander
- 2 tbsp sugar
- 1 punnet raspberries
- Slice pineapples into 1cm rounds, then quarter. Put ¾ in a bowl with the nectarines.
- Place remaining pineapple in a pot with sugar, chilli and water and bring to the boil. Remove from heat and allow to cool. Pour the liquid over the fruit pieces in the bowl; marinade them while you make the custard.
- Alternating between pineapple and nectarine, skewer 5 or 6 pieces of fruit on each skewer.
- Grill, turning every few minutes.
- In a bowl, whisk flour and egg yolk until paste is formed; set aside.
- In a pot, bring milk, coconut cream, vanilla essence and sugar to a simmer; remove from heat. Whisk in flour and egg paste and return to heat. Whisk continuously while simmering. Once thickened, remove from heat and set aside.
- Mix flour, egg and milk to make a runny batter (add water if too thick).
- Heat a pan and fry small, thin crepes; set aside.
- Pan fry coriander with sugar until leaves are dry then flake into crumbs.
- Using 5 or 6 tbsp of fruit marinade from the kebabs, bring raspberries to a boil. Stirring and mashing, create a raspberry reduction.
- Strain through a sieve.
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