Brandy snaps with tropical fruit kebabs

Name: Brandy snaps with tropical fruit kebabs
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 40 g (11⁄2oz) butter, plus extra to grease; 40 g (11⁄2oz) caster sugar; 25 mL (5tsp) golden syrup; 40 g (11⁄2oz) plain flour, sifted; 2.5ml (1⁄2tsp) ground ginger; Grated rind of 1 orange; 5 mL (1tsp) orange juice; 5 mL (1tsp) brandy; 200 mL (7fl oz) double cream; 15 mL (1tbsp) icing sugar, sifted; 15 mL (1tbsp) chopped stem or crystallised ginger; 1 large mango, peeled and cut into chunks; 12 physalis; 12 large seedless grapes; 1⁄2 papaya, peeled, de-seeded and cut into chunks

This quick and easy dessert recipe is perfect for an Easter buffet. The tropical fruit kebabs make a refreshing accompaniment to brandy snaps.

By The GH Kitchen TeamPublished: 07 April 1999

Jump to recipe

Food, Finger food, Ingredient, Cuisine, Dish, Plate, Recipe, Dishware, Fast food, Produce,

Advertisement - Continue Reading Below

Yields:

Prep Time:

45 mins

Cook Time:

20 mins

Total Time:

1 hr 5 mins

Ingredients

For the brandy snaps

40 g (11⁄2oz) butter, plus extra to grease
40 g (11⁄2oz) caster sugar
25 ml (5tsp) golden syrup
40 g (11⁄2oz) plain flour, sifted
2.5ml (1⁄2tsp) ground ginger
Grated rind of 1 orange
5 ml (1tsp) orange juice
5 ml (1tsp) brandy
200 ml (7fl oz) double cream
15 ml (1tbsp) icing sugar, sifted
15 ml (1tbsp) chopped stem or crystallised ginger

For the fruit kebabs

1 large mango, peeled and cut into chunks
12 physalis
12 large seedless grapes
1&#8260;2 papaya, peeled, de-seeded and cut into chunks

Directions

1. Step 1
  To make the brandy snaps, grease the handles of several wooden spoons and two or three non-stick baking sheets. Melt the butter, sugar and syrup in a pan over a gentle heat. Remove from the heat and stir in the flour, ginger, orange rind, juice and brandy.
2. Step 2
  Put small spoonfuls of the mixture about 10cm (4in) apart on the baking sheets to allow room for spreading. Bake one sheet at a time at 200°C (400°F) mark 6 for 5min or until bubbling and golden.
3. Step 3
  Allow to cool for 1min, then loosen with a palette knife and roll around the prepared spoon handles - be careful as they will be very hot (see Cook's Tips). Place on a wire rack and leave until set, then twist gently to remove. Continue with the remaining mixture.
4. Step 4
  Whisk the double cream and the icing sugar together until soft peaks form, then fold in the chopped ginger and use to pipe into the brandy snaps.
5. Step 5
  To make the fruit kebabs, thread the prepared fruit on to 12 cocktail sticks and serve with the cream-filled brandy snaps.
  
  Try more of our favourite tropical fruit recipes
  
  Tropical smoothie jelly
  
  Tropical fruit pots
  
  Tropical granita
  
  Caramelised mano and fruit bread toast

Per Serving:

Calories: 294

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time